For the vodka chutney
1 teaspoon olive oil.
1 red onion, peeled, washed and cubed.
1 teaspoon black pepper.
1/4 teaspoon salt.
1 teaspoon dried herbs.
3 red peppers washed and sliced.
400g tinned tomatoes.
2 tablespoons tomato puree.
Slurp of Worcestershire Sauce.
6 tablespoons vodka.
For the Ploughman's
2 pork pies (sliced in half - 1 per person)
4 scotch eggs (1 per person)
24 cherry tomatoes (6 per person)
Cheddar cheese, Stilton cheese and Red Leicester sliced into 4 portions.
8 pickled onions (2 per person).
4 teaspoons Branston Small Chunk Pickle (1 per person).
4 teaspoons Dijon Mustard (1 per person).
Scattering of green pitted olives.
Rocket leaves to garnish.
1. In a small saucepan drizzle the olive oil and warm over a low heat. Season with the salt, pepper, garlic granules and dried herbs. Cook for 3-4 minutes, then add the canned tomatoes, tomato puree and Worcestershire Sauce. Bring to the boil, then simmer for 30 minutes to reduce and thicken.
2. Lay-out each plate by adding ham, a pork pie, scotch egg, cherry tomatoes, slices of the three cheeses,pickled onions, pickle, spoonfuls of pickle and mustard. Finally, add a scattering of olives and rocket leaves to each portion.
3. Once the chutney has thickened, add the vodka and stir. Serve immediately in ramekins as a side dish.