Potted goats cheese with warm apple and fig chutney

Fragrant herbs and lemon bring a fresh, zingy scent to Lotte Duncan's winning way with mild creamy goats' cheese
By Lotte Duncan
Potted goats cheese with warm apple and fig chutney
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the potted cheese

  • 275 g soft goats' cheese
  • 1/2 lemon, grated zest only
  • 1 tbsp chervil, finely chopped
  • 1 tbsp parsley, finely chopped
  • freshly ground black pepper

For the chutney

  • 25 g butter
  • 1 medium onion, finely chopped
  • 2 apples
  • 4 figs, sliced
  • 4 tbsp apple juice
  • soft dark brown sugar, preferably muscovadoto taste
  • balsamic vinegar, to taste

To serve

  • bunch chervil
  • crusty bread


1. To make the potted cheese, combine all the ingredients in a bowl and mix well. Taste and season with black pepper. Cover and set aside in a cool place.

2. For the chutney, melt the butter in a saucepan and add the onion. Cook gently for 10 minutes until softened, but not coloured.

3. Add the apples, figs and apple juice and cook gently for 5 minutes.

4. Mix in the sugar and vinegar to taste - the flavour should be a nice, even balance of sweet and sour. Season with a little salt and pepper and keep warm.

5. To serve, place a spoonful of potted cheese in the middle of each plate. Serve a little warm chutney around the side. Decorate with a little chervil and eat with warm, crusty bread.

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