Spicy pluot chutney, goat’s cheese and walnut tartlets

To make the pluot chutney, halve the pluots and discard the pits.

Peel and roughly chop the onions.

Put the pluots and onions into a large stainless steel or enameled pan with the raisins, sugar, chilli, salt, mustard seeds, vinegars and cinnamon stick.

Bring to a boil, reduce the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.

Preheat the oven to 220°C, gas mark 7.

To make the tartlets, thaw the puff pastry sheets.

Leave the rind on, and cut the goat’s cheese into 2cm-thick rounds.

Roughly chop the walnuts.

Place the pastry sheets on top of each other and press together.

Using a 9½cm-round cutter, cut out 4 rounds.

Using a 7cm-round cutter, gently score a circle in the centre of each pastry round. Prick the centre with a fork.

Top each with a round of cheese.

Place the pastry rounds on a large oven tray lined with non-stick baking paper.

Cook for 16-18 minutes, or until golden brown and puffed.

Drizzle the tarts with the pluot chutney and sprinkle with the walnuts.