Makes 4 jars of chutney (250ml each)

Ingredients

For the strawberry chutney

• 600g strawberries
• 150g onions
• 1 piece fresh ginger (about 1 cm)
• 4 black peppercorns
• 230g brown cane sugar
• 1 small bay leaf
• 100ml red wine vinegar
• 1 cinnamon stick
• 1 lime
• Salt

For the tomato chutney

• 3 tomatoes
• 1 onion
• 1 garlic clove
• 1 piece fresh ginger (about 1 cm)
• 100ml white wine vinegar
• 1 cinnamon stick
• 2 cloves
• ½ tsp salt
• 1 small red chilli
• 2 tbsp sugar
• 60ml sunflower oil
• 1 tbsp mustard seeds

Also

• 1 rosemary sprig
• 1 brie cheese (about 12 cm) 

Method

For the strawberry chutney, wash, trim and halve the strawberries. Peel the onions and ginger. Thinly slice the onions and mince the ginger. Finely crush the peppercorns in a mortar and pestle.

Transfer the onion and ginger to a small saucepan together with 250ml water, the pepper, sugar and bay leaf. Bring to a simmer and cook until soft, about 5–10 minutes. Add a little more water if needed. Towards the end, allow almost all of the liquid to evaporate. Deglaze the onion mixture with the vinegar. Add the cinnamon and strawberries and bring everything to a brief boil. Halve and juice the lime. Season the chutney with the lime juice and some salt. Remove the cinnamon stick and transfer the hot chutney into sterilised jars. Seal the jars.

For the tomato chutney, score the tomatoes crosswise and scald with boiling water for about 40 seconds. Refresh the tomatoes under cold water, peel off the skins and cut into wedges. Peel the onion, garlic and ginger and chop everything finely. Transfer to a small saucepan together with the tomatoes, vinegar, cinnamon, cloves and salt. Bring everything to the boil over a medium heat, stirring continuously. Wash, halve and deseed the chilli and chop finely. Stir the sugar, chilli and a little oil into the mixture and simmer the chutney for 5–8 minutes while stirring continuously.

Heat the remaining oil in a small frying pan. Add the mustard seeds, fry for about 1 minute and stir into the tomato chutney. Continue to simmer for another 8–10 minutes to thicken. Transfer the hot chutney to sterilised jars. Seal and leave to cool.

Preheat the oven to 180°C (350°F). Rinse and shake the rosemary dry. Pick off the leaves. Wrap the rosemary and brie in baking paper. Tie the parcel together with kitchen twine. Place the cheese into the preheated oven (bottom rack) and bake for about 15 minutes to melt slightly. Serve the cheese with the two chutneys.

From Fairytale Cooking: Recipes and Stories by Alexander Hoss-Knakal (£20, Murdoch Books) out now

Lizzie says: One of the most iconic mountain recipes, tartiflette is beloved by skiers and non-skiers alike. Melting Reblochon cheese smothering firm, waxy potatoes makes this a bubbling dish of heaven. Traditionalists would insist that the dish contains just cheese, potatoes and bacon, but I like to add a good glug of cream, which loosens the dish and gives it extra-creamy depth.

Serves 6

Ingredients

• 1 kg large waxy potatoes, unpeeled
• a knob of unsalted butter
• 200 g smoked bacon lardons
• 1 garlic clove, thinly sliced
• 75 ml dry white wine
• 200 ml double cream
• 300 g Reblochon cheese, or available alternative, thickly sliced
• sea salt and ground black pepper

Method

Preheat the oven to 190°C (375°F) Gas 5.

Cook the potatoes in a pan of boiling salted water for 10–12 minutes, until just tender. Drain, thickly slice and set aside.

Heat the butter in a frying pan and fry the lardons until starting to crisp. Add the garlic and wine and bubble until the wine is almost gone.

Season, remove from the heat and stir through the cream and potato slices.

Layer the potato mixture with most of the cheese slices in a large ovenproof dish, pouring over any remaining cream from the pan at the end, before topping with a final layer of cheese.

Bake in the oven for 25–30 minutes until golden and bubbling.

From Fireside Food for Cold Winter Nights by Lizzie Kamenetzky (£18.98, Ryland Peters & Small) out now

Jane says: A wobbly, crumbly, cheesey delight similar to cheese soufflé when eaten warm. Lovely eaten warm for lunch or supper, as well as cold for feasts and picnics. For a special vegetarian main course, use a vegetarian creamy blue cheese (such as Dolcelatte or Saint Agur). Being very rich, a little goes a long way.

Serves 4–6 as a main course (or serves 8 as part of a feast or picnic)

Ingredients

For the oatcake base

• 140g rough oatcakes, broken up 
• 60g butter, softened at room temperature 
• 25g walnut pieces

For the filling

• 250g full-fat soft cheese, at room temperature
• 3 eggs
• 100ml double cream
• 100g Roquefort cheese, crumbled into assorted small and larger chunks
• 1 heaped tablespoon snipped chives sea salt and freshly ground
• black pepper
• 4 spring onions, trimmed and finely sliced on a diagonal
• nigella or onion seeds, for sprinkling
• micro leaves or salad cress, to garnish (optional)

Method

Line a shallow, loose-bottomed, 24cm fluted round tart tin with baking parchment (or foil-backed baking parchment), allowing the sides to come at least 2.5cm above the top of the tin to form a collar. Put onto a baking sheet.

For the base, process all the ingredients in a food-processor until they come together (or bash the oatcakes into crumbs, finely chop the nuts and mix both with the butter), then press evenly over the base of the tin (the bottom of a flat glass is useful for doing this). Chill for 30 minutes, until the base has firmed up.

Preheat the oven to 190°C/170°C fan/gas 5.

For the filling, put the soft cheese into a bowl, then gradually add the eggs, one at a time, whisking with a hand whisk until smooth, before adding the next egg. Stir in the cream, followed by the crumbled Roquefort and the chives. Season, bearing in mind the filling should be well seasoned.

Pour the mixture into the tin over the oatcake base, then scatter over the spring onions and a few nigella or onion seeds. Bake for 30 minutes or until golden brown and just set around the edges, but barely set with a bit of a wobble in the middle. It will be risen like a soufflé but will sink down as it cools.

Remove from the oven and leave in the tin for 5 minutes or until it shrinks away from the sides, then, if serving it warm, carefully remove the cheesecake from the tin with the paper still in place. If serving cold, leave to cool completely in the tin. Garnish with a few micro leaves or a little salad cress (if using) and serve the cheesecake as it is or with any of the topping suggestions.

From Just One Pan by Jane Lovett (£25, Headline Home) out now