Welsh cheese ploughmans with fig chutney

Matt Tebbut shares his recipe for sweet fig chutney to go with a selection of Welsh cheeses; perfect washed down with a pint of perry!
By Matt Tebbutt
Welsh cheese ploughmans with fig chutney
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the fig chutney

  • olive oil, for frying
  • 1 red chilli, finely chopped
  • ½ onions, finely chopped
  • ½ cloves garlic, finely chopped
  • 4 tbsp malt vinegar
  • 6 tbsp white wine vinegar
  • 1 large handful dried figs, roughly chopped
  • 1 tbsp caster sugar

For the goats cheese

  • 1 soft goats' cheese
  • 3 tbsp shelled walnut halves, roughly chopped
  • olive oil, for drizzling

To serve

  • 2 other Welsh cheese, such as caerphilly and a smoked cheddar-style cheese
  • honeycomb, cut into cubes, to taste
  • crusty brown bread


1. For the fig chutney: heat a little olive oil in a pan and fry the chilli, onion and garlic until softened.

2. Add the malt vinegar and white wine vinegar, simmer for a minute, then tip in the figs. Cook the figs until softened - about 10 minutes - adding the sugar and a pinch of salt and pepper halfway through and stirring well. Once cooked, set aside to cool.

3. For the goat's cheese: in a bowl combine the goat's cheese, walnuts, a pinch each of salt and pepper, and a drizzle of olive oil and mix well.

4. To serve, spoon the goat's cheese onto a board or platter and add the other cheeses. Accompany with the fig chutney, honeycomb and hunks of bread.

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