With 12 days to Christmas have a look at our handy tips, hints and ideas for simple, easy to make party food that will help spread the Christmas cheer this December.

 We present:

 Hot Smoked Salmon Blinis with Crème Fraiche and Chilli Relish

 Duck Liver Parfait with Spiced Apricot and Orange Chutney

 Chipolatas and Baked Cheese Goujons with Tomato and Pepper Chutney & Chilli Relish

 Pantry Special Cheese and Chutney Quiche

Hot Smoked Salmon Blinis with Crème Fraiche and Chilli Relish

Northumbrian Pantry’s chilli relish works perfectly with the salmon to give a canape that is bursting with fiery freshness.

Duck Liver Pate with Spiced Apricot and Orange Chutney

The classic combination of Duck and orange, why change what works so well?

Chipolatas and Cheese Goujons with Tomato and Pepper Chutney & Chilli Relish

Oh so simple to heat up in the oven, with the chutney and relish providing the perfect dip for many tastes

Pantry Cheese and Chutney Quiche

Prep time: 30mins, Cook time: 40 mins

Ingredients:

320g shortcrust pastry

150g Northumbrian Pantry Plum and Apple Chutney

160g cheese

300ml double cream

300ml crème fraiche

3 large eggs

Directions

Preheat the oven to 180oC

Roll out the pastry into a circle large enough to line a 22cm pie dish with a little extra over the edges

Carefully lift the pastry into the dish and gently push into the edges.  Trim the pastry so that it comes up over the edge of the pie dish by about a centimetre to allow for shrinkage during baking

Line the pastry with foil and fill with baking beans

Transfer to the oven and bake for 15-20 minutes, until the pastry has taken on a pale golden colour

Combine the double cream, crème fraiche and eggs and whisk well

Once the pastry is cooked, remove from the oven and leave to cool for 15 minutes, longer if you can

Before assembling the quiche, heat the oven back up to 180oC

Spread the chutney in an even layer across the bottom of the pastry

Sprinkle the cheese over the chutney

Carefully pour the custard mix into the dish – go slowly so the chutney and cheese aren’t moved around too much, (the cheese will float up within the mixture during cooking)

Transfer to the oven and bake for 30-40 minutes until the surface is golden brown and there is not too much of a wobble when you give the dish a gentle shake

Remove from the oven and allow to rest for at least a few minutes before serving – it’s always easier to cut a quiche once it has set a little than when it’s piping hot from the oven