• 1 kg peeled and diced beetroot
• 2 onions, chopped
• 2 apples, grated
• ½ c orange juice
• 2 tsp finely grated orange zest
• 1 tbsp mustard seeds
• 2 tsp coriander seeds
• 1 tsp each of cinnamon and salt
• 2 c red wine vinegar
• 450 g sugar

Place all the ingredients into a large saucepan or preserving pan.

Bring to the boil stirring occasionally.  Simmer for 1 -1 ¼ hours or until the beetroot is tender and the chutney has thickened.

Place in warm sterilised jars and seal while still hot.

Makes about 5 medium size jars.

All you need to do now is roll out the cheese and biscuits!

• 150 g dark chocolate
• 50 g white chocolate
• 70 g toasted macadamia or pecan nuts
• 250 g softened butter
• ¼ cup each of both brown and white sugars
• 4 tbsp condensed milk
• 1 tsp vanilla essence
• 3 c flour
• 2 tsp baking powder

Roughly chop the chocolate and the nuts.  In a large bowl cream the butter and sugars.  Add the condensed milk and vanilla and mix well.

Mix in the flour, baking powder, chocolate and nuts.  Form the mixture into a log, wrap in plastic film and refrigerate.  Cut into 1 cm rounds when you are ready to bake at 170 C.