Arguably the quintessential English chutney. Foraged wild plums, apples, raisins, onions, two types of sugar and more than five types of spice, give this chutney a robust, complex tang, which matures with age.

Pair with cheddars, pears, celery or stilton. A great accompaniment for traditional sausages or game. Surprisingly, when let down with a little gin (which underlines its juniper taste) it also makes a flattering glaze for oven roasted or steamed salmon.

A revelation with chicken liver pâté….!