Use as a glaze for a whole ham - mix half a jar of Mary Berry’s Peach & Apricot Chutney with 1 tablespoon hot English mustard powder and 50g soft dark brown sugar. Spread the glaze on your ham 20 minutes before the end of its cooking time.
Bake a whole Camembert in the oven and towards the last 10 minutes of cooking, spread with a generous topping of Mary Berry’s Peach & Apricot Chutney. Serve with crusty bread and a green salad for an easy lunch.
Make individual Moroccan lamb pies by pressing rounds of ready-rolled puff pastry into a muffin tin. Fill with a mix of cooked lamb a tablespoon of Mary Berry’s Peach & Apricot Chutney and some chopped fresh mint and coriander with plenty of seasoning. Top with pastry lids, crimp the edges, glaze with beaten egg and bake in a hot oven for 20 minutes until the pastry is golden.