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.
Website constructed by and designed by Christopher Fisher, all material including images is the copyright of Fisher Freelancing 2020
Direct Action Life Coach Services, International House, 24 Holborn Viaduct, London , EC1A 2BN, United Kingdom.