Ingredients

• 4 red onions
• chopped
• 50g/1¾oz caster sugar
• 1 tsp caraway seeds
• toasted and ground
• 50ml/2fl oz red wine vinegar
• 50ml/2fl oz red wine
• 1-2 tsp blackcurrant cordial
• to taste
• 140g/5oz rye flour
• 70g/2½oz wholemeal flour
• 70g/2½oz plain flour
• 55g/2oz pumpkin seeds
• 55g/2oz sunflower seeds
• 25g/1oz chives
• chopped
• 1 tsp English mustard powder
• 1 tsp table salt
• 1½ tsp baking powder
• 30g/1oz sun-dried tomato paste
• 3 tbsp olive oil
• mature cheddar cheese
• to serve

Directions

• For the onion and caraway seed chutney
• put the onions and sugar in saucepan with the caraway seeds. Cover with a tight-fitting lid and cook for 10 minutes over a medium heat
• Add the vinegar and red wine and simmer for about 20 minutes more. Add a little blackcurrant cordial
• to taste
• and set aside to cool.
• Meanwhile
• to clean the jam jars
• preheat the oven to 140C/275F/Gas 1. Wash two jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry
• upside down
• in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
• Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool
• dark place for up to a month if not eating immediately.
• Preheat the oven to 200C/400F/Gas 6.
• For the biscuits
• mix the rye
• wholemeal and plain flour in a large bowl. Add the seeds
• chopped chives
• mustard powder
• salt and baking powder. Stir in the sun-dried tomato paste and olive oil until combined. Add 180ml/6fl oz water and bring the mixture together to form a dough.
• Lightly flour a work surface and knead the dough for about five minutes
• or until the dough is smooth and elastic (it’s ready when the dough doesn’t tear readily).
• Lightly grease a large clean bowl
• add the dough and cover with cling film. Set aside for 15 minutes to rest.
• Meanwhile
• cut out a piece of baking parchment to match the size of the baking sheet.
• When the dough is rested
• cut the dough in half. On a lightly floured work surface
• roll out the dough using a rolling pin until it is as thin as possible. Try to keep the dough in a rectangle that will fit neatly on the baking sheet and keep lifting the dough gently to ensure it’s not sticking to the work surface (add extra flour if necessary).
• Lay the prepared baking parchment on top of the dough ensuring the baking parchment covers the dough completely. Using a rolling pin to help you lift the delicate dough onto the baking sheet
• roll the baking parchment and dough over the rolling pin with the baking parchment against the rolling pin. Place carefully on the baking sheet - the baking parchment should be on top.
• Bake for about seven minutes
• then remove from the oven and lift off the baking parchment. Flip over the dough (if you do it quickly with your hands
• you shouldn’t burn yourself but you can use a tea towel to protect yourself from the hot dough) and re-cover with the baking parchment. Bake for another seven minutes.
• Remove the dough from the baking parchment and sheet. Place on a work surface and
• using a sharp 7cm/2¾in cutter (preferably with a handle)
• cut out as many circles as you can get from the dough. You may need a knife to cut through seeds.
• Place each circle back on the baking sheet and return to the oven for five minutes. When crisp
• place the biscuits on a cooling rack.
• Repeat to use the remaining dough.
• Serve the cooled biscuits with mature cheddar and a dollop of chutney.