The bumper Christmas issue of FOOD&WINE Magazine will be available with the Business Post this Sunday, December 6th, and it is stunning!
Jam-packed with gift guides, festive cocktails, recipes and much, much more, this issue might just be our best yet.
This month, we asked pastry chef extraordinaire Gráinne Mullins, who set up her bespoke company Grá Chocolates earlier this year, to share some edible gift recipes with us. If you can't visit your loved ones for Christmas this year, these gorgeous recipes will add a little something extra to your gifts. Make sure you pick up the bumper issue of FOOD&WINE Magazine free with the Business Post this Sunday, December 6th to try Gráinne's hot chocolate bombs, white chocolate and ginger truffles, and handmade fudge recipes or subscribe to The Business Post here to read FOOD&WINE Magazine online.
Here, as a sneak preview, we have a delicious recipe for spiced butternut squash chutney for you to try ahead of the magazine's release.
Spiced butternut squash chutney
"I have always loved chutney and think that it would be the perfect gift for someone who loves something a little more on the savoury side. Pair with cheese and crackers for a lovely after dinner treat – it works really well with Durrus." - Gráinne Mullins
Makes ten jars
- 4 tbsp rapeseed oil
- 2 large onions, finely chopped
- 100g ginger, peeled and grated
- 1 small fresh chilli, sliced finely
- 1 cardamom pod
- 2 long cinnamon sticks, broken in half
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 2 star anise
- 6 garlic cloves, crushed
- 1.6kg butternut squash, peeled and cubed (approximately 2 squashes)
- 3 cooking apples, about 500g, peeled and cubed
- 1 tsp ground turmeric
- 600g demerara sugar
- 500ml cider vinegar
- 2 tsp salt
- Heat the oil in a large pot, then gently fry the onions, ginger, chilli, cardamom, cinnamon, star anise, turmeric, mustard and cumin seeds together for five minutes, until the spices are aromatic.
- Stir in the garlic, squash and apples, then cook for a further 10-15 mins, until the onions and apples are soft and the squash yields a little.
- Stir in the turmeric and sugar. Let it melt around the vegetables and simmer for five minutes – this process almost candies the chunks of squash, so that it doesn’t entirely break down during the next step.
- Pour in the vinegar, season with salt and bring to a simmer. Cook on a low heat, stirring regularly, for about 30 minutes or until the apple has cooked down to make a base for the chutney with chunks of tender squash here and there. Make sure there is a little syrupiness at the bottom of the pan – you don’t want the chutney to be too dry as it will thicken as it cools.
- Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away or left to mellow in a dark place. You can store it for up to six months. To use the jars as a gift, tie with twine or ribbons and add a decorative label. The jars can easily be posted, just make sure to package well and line the box with paper or bubble wrap to prevent breakage.
Don't forget to pick up the bumper Christmas issue of FOOD&WINE Magazine free with the Business Post this Sunday, December 6th! You can also subscribe to The Business Post here to read FOOD&WINE Magazine online.