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Spiced Tomato Chutney

Roast chopped winter veg in a hot oven with a drizzle of olive oil. When almost cooked, toss the veg in a few generous tablespoons of Mary Berry’s Spiced Tomato Chutney then roast for a few more minutes to warm through. Serve the roasted veg on a bed of couscous and top with pan-fried halloumi and a dollop of Greek yogurt.

Give homemade burgers a tangy kick - mix 1 finely chopped small onion, 500g quality minced beef, 1 egg, 1 tablespoon vegetable oil and 1-2 tablespoons Mary Berry’s Spiced Tomato Chutney in a bowl. Divide the mixture into four patties. Chill for 30 minutes in the fridge before barbecuing or grilling till cooked through.

Drain a jar of peppadew peppers (or you could use halved cherry tomatoes, seeds removed) and stuff with a mixture of cream cheese and Mary Berry’s Spiced Tomato Chutney for a super speedy canapé.

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