Tomato chutney with parmesan crisps

For the chutney: cut a cross in the base of each tomato then pop them into a pan of boiling water for 30 seconds to 1 minute, until the skin is easy to peel off. Drain the tomatoes, take off the skins and discard, then roughly chop the flesh.

Put the tomatoes in a pot and add the apples, garlic, cloves, rosemary and thyme. Pour in the white wine vinegar, then add the onions and sugar.

Give it all a good stir then place over a medium heat and let the mixture simmer very gently for about 30 minutes.

When the ingredients start to soften and everything begins to mingle, add the sultanas and currants. Once the chutney has been cooking for half and hour, add the olives and continue cooking for a further 30 minutes.

Spoon the hot chutney into clean, warm sterilised jars and seal.

For the parmesan crisps: put some cookie cutters on a baking tray and grate the cheese into them. Add a generous sprinkle of black pepper to each pile of parmesan and slide under a hot grill for a few minutes, until the cheese has melted. Leave to cool then serve with the chutney.