Fresh pear chutney with grilled goat’s cheese

  • serves 2
  • Easy

Indulge yourself with this lunch-time treat: grilled goats cheese is topped with warm pear chutney. Serve on toasted walnut bread and sprinkle with watercress.



  • red onion 1, sliced and cooked in a little olive oil
  • pears 2, cored and diced
  • sultanas 2 tbsp
  • ground allspice ½ tsp mixed with ½ tsp ground ginger and ½ tbsp dark muscovado sugar
  • redcurrant jelly 1 tbsp mixed with 2 tbsp balsamic vinegar
  • goat’s cheese 2 slices from a large log (with rind)
  • toasted walnut bread or watercress, to serve


  • Step 1

    Cook the onion in a little olive oil for 5 minutes then add the rest of the chutney ingredients and cook until the sugar has dissolved, the pears are tender and the chutney is syrupy.

  • Step 2

    Grill the goat’s cheese on a non-stick tray then sit on top of the toast. Serve with warm chutney and watercress.

Nutritional Information

  • Kcals 448
  • Carbs 70.5g
  • Protein 9.9g
  • Fat 16.1g
  • Salt 0.72g
  • Saturates 6.6g
  • Fibre 4.7g