Chicken, pickled walnut and cheese pastry bakes

Method

1. For the chutney, put the tomatoes, apples and onions in a large pan. Tie the coriander seeds and chillies in some muslin and add to the pan, with the salt. Leave overnight.

2. The following day, add the other ingredients, bring to the boil and cook for 2 hours on a low heat until thick. Pour into clean sterile jars, cover and store in a cool place.

3. To make the pastry bakes, put the chicken breasts, white wine and thyme in a bowl. Leave to marinate for 1 hour, then dry the chicken off.

4. Set the oven to 200°C/gas 6. Heat the olive oil in a frying pan and cook the chicken over a low heat. Remove the chicken and fry the bacon in the same pan until crispy. Then add the pickled walnuts.

5. Roll out the pastry and cut into circles or squares to give a border of about 3cm all the way around the chicken breasts. Prick the centre with a fork but leave the outer edge free from fork marks.

6. Lay the pastry discs on a baking sheet. Put a chicken breast in the centre of each, scatter over some bacon and walnuts and then lay the cheese on top. Season with black pepper. Bake for 15-20 minutes.

7. Serve the pastry bakes with the chutney.