In association with the Catering Managers Association of Great Britain and the Channel Islands

Ingredients:
600g tub of glennans vegetable crisps
150g cooking apples, finely diced
80g Butter
1 Red Chilli, finely diced
2g Crushed Coriander seeds
1 sprig of thyme
1 Red onion, finely diced
100g Sugar
5g Cracked black pepper
30g Coriander, roughly chopped
50g Sultanas
5g Curry Powder
15g Malt vinegar
20g double cream
200g Goats cheese

Method:
1. Then take the sugar, vinegar & butter and boil together until they darken slightly. Add the cooking apples, red Chilli, crushed Coriander seeds, thyme, red onion, cracked black pepper, coriander, sultanas and curry powder and cook with the lid on for 40 minutes. Reduce by a third then blast chill.

2. Take the double cream and goats cheese and whisk together in a blender until soft peak. Leave to chill in the fridge.

3. Finally to put it all together place a quenelle od goats cheese on to a glennans beetroot crisps. Then spoon on some homemade chutney and finish with Chervil sprig.