Edible gifts: Caramelised carrot and onion seed chutney and rosemary and poppy seed crackers recipe

Slightly sweet and lightly spiced, this is a glorious chutney to serve with cheese. It makes a knockout cheese on toast, or will elevate any Boxing Day sandwiches.

chutney and crackers
Ellis Parrinder


2 tsp nigella (black onion) seeds
1 tsp fennel seeds
1 tsp cumin seeds
1kg carrots, peeled, trimmed and coarsely grated
2 red onions, halved and finely sliced
75g fresh root ginger, peeled and finely grated|
1 mild red chilli, finely chopped
450ml apple cider vinegar
300g soft light brown sugar
2 tsp salt

  1. Preheat the oven to 100C/80C fan/gas 1⁄4. Sterilise your jars by washing them in hot soapy water, then rinsing and leaving to drip dry. Place in the oven for 20 minutes to sterilise.
  2. Toast the nigella, fennel and cumin seeds in a dry frying pan for a minute or two until fragrant, then tip into a large, wide non-reactive pan with all of the other ingredients. Bring to the boil, then lower to a simmer and cook for about 50-60 minutes stirring regularly until reduced, caramelised and sticky.
  3. Fill the hot sterilised jars with the hot chutney, sealing with the lids. Store in a cool, dark cupboard for two to three weeks before opening. The jars will keep unopened in a cool, dark place for ten to 12 months. Once opened, store in the fridge and eat within three to four months.

Rosemary and poppy seed crackers

These snappy little crackers along with the carrot chutney will be a great addition to any festive cheeseboard.


150g plain flour, plus extra for dusting
50g plain wholemeal flour
1 tsp caster sugar
1 tsp fine salt
100ml warm water
2 tbsp extra virgin olive oil, plus extra for brushing
4 tsp poppy seeds
4 tsp finely chopped rosemary

  1. Mix the flours, sugar and salt in a large mixing bowl and make a well in the middle. Combine the water and oil in a jug, then pour into the dry ingredients. Use a wooden spoon to bring everything together to a dough. Knead lightly in your hands until smooth, then place on the work surface, cover with a clean tea towel and set aside to rest for 5-10 minutes.
  2. Preheat the oven to 200C/180C fan/gas 6; line a large baking sheet with parchment. Cut the dough in half. Lightly dust the work surface with flour and roll out one piece to a rectangle about 3mm thick (or as thin as you can get it, but thick enough that you can still lift it off the surface). Scatter with 2 tsp each of the poppy seeds and chopped rosemary, rolling them lightly into the dough.
  3. Trim the edges of the dough, then cut into rectangles about 9cm x 5cm. Carefully transfer the crackers to the lined baking sheet, brush with a little more oil, then bake for 15-20 minutes or until crisp and golden. Transfer to a wire rack to cool completely. Roll out the remaining dough to make the remaining crackers. The crackers can be stored in an airtight container for two to three days.

Food styling: Sarah Hardy. Prop styling: Max Robinson