Ingredients

• 1 stalk rosemary
• leaves removed and chopped finely
• 280g/10oz plain flour
• 60g/2¼oz Parmesan
• grated
• 210g/7½oz unsalted butter
• softened
• ½ tsp salt
• black pepper
• 3 tbsp poppy seeds
• 1 red onion
• chopped
• 250g/9oz cooking chorizo
• diced
• 1 red chilli
• seeds removed
• finely chopped
• 1½ tbsp tomato purée
• 100ml/3½fl oz apple juice
• pinch salt and pepper
• pinch herbes de Provence
• 5 tbsp red wine
• 2½ tbsp dark brown sugar
• ½ tsp balsamic vinegar

Directions

• For the Parmesan and poppy seed biscuits
• using your hands
• lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.
• Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.
• Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.
• Bake in the preheated oven for 10-12 minutes
• or until golden. Leave to cool.
• For the chorizo and red wine chutney
• bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency.
• To serve
• place the biscuits on a serving board and the chutney in a serving bowl on the side.