1 RED ONION DICED
4 TABLESPOONS BROWN SUGAR
1 TEASPOON MUSTARD SEEDS
1 CINNAMON STICK
1 STAR ANISE
1 TEASPOON GINGER (DRIED OR PUREED)
4 TEASPOONS RED WINE VINEGAR
4 FIGS (CUT INTO QUARTERS)
Fig Chutney
For the September issue we are delighted to feature recipes from Craig Charlesworth, co-owner of the restaurant En Bonne Compagnie, 6 Quai des Negociants, 11200 Homps.
Head Chef Craig Charlesworth
Craig left home at 17 to join the foodie gentlemen’s club, Boodles, where he carried out his apprenticeship under a member of the Acadamie Culinaire de France.
Before setting up En Bonne Compagnie he worked in two Michelin starred restaurants in London, aboard the Queen Elizabeth II and for several distinguished private clients.
Place all the ingredients apart from the figs in a pan and cook slowly until the onions are soft.
Add the figs and cook slowly for 5 - 10 mins until the figs start to break down.
Remove from the heat and allow to cool