Spiced Cranberry and Apple Chutney

I remember the first time I had cranberry juice, it was before the manufacturers started heaving shed-loads of sugar in to it and it turned my mouth inside out. This sour chutney won't do this as it is lifted by the sugar, the apple juice and the sweet spices and is given a rounded flavour with the apple and onion.

This takes less than an hour and is a doddle. Don't be scared by making chutney. The only thing you have to remember is turn on your extractor fan - the vinegar can permeate a house for days and no one likes that. Although my mum used to treat us to a vinegary miasma at least twice a year when I was younger, maybe she does like it.

This will be great on a festive leftover sandwich, ideal on a cheeseboard and livens up a lacklustre tagine.

Spiced Cranberry and Apple Chutney

600g fresh cranberries
500ml red wine vinegar
2 large onions, chopped
3 sour apples, cored and chopped
2 tsp ground cinnamon
2 tsp ground ginger
big pinch sea salt
250g brown sugar
50ml apple juice

Chuck all the ingredients in to a pan and bring to a boil. Turn the heat down to a simmer and stir.

Cook for 45 minutes stirring occasionally until sauce-like,  make sure it's not too thick.

Pour into some sterilised jars and seal.

Wait at least a month before eating.

Stuffed Risotto Balls (Aranchini)

The first time Squirrelface took me to Italy we went to Rome in the middle of May so it wasn't too hot for my Northern skin, and we dined on lots of different streetfoods and the one that stuck with me the most was aranchini.

These balls of stuffed and deep-fried risotto are beyond delicious as well as bieng moreish and versatile. The fillings on offer were so varied - you could have swordfish, aubergine Parmesan, ragu, carbonara, squid - it was exhaustive if not exhausting.

I wouldn't normally recommend making the risotto for the specially, it seems a bit of a long process to make something, admittedly delicious, but not unrivalled in something simple and quick. I made risotto last night and had about half left over so naturally I thought about these little balls of indulgence.

I stuffed them with low fat Mozarella, black olives and preserved tomatoes and coated them with wholemeal breadcrumbs, feel free to experiment but the stuffing needs to be firm and the aranchini will need to be chilled prior to cooking so they don't fall apart.

Stuffed Risotto Balls (Aranchini)

Take a small handful of your left over risotto and make an indent in it with your thumb then place in the mozzarella and a few pieces of preserved tomato and olive.

Carefully close the rice around the filling until there is no filling visible (if you need to use more rice to patch up the holes do so) and gently roll in to a ball, then place on a greased baking tray.

Repeat this process until you have no rice or no filling left and leave the risotto balls in the fridge for at least an hour – they need to firm up after being handled or they may fall apart.

Beat one egg until frothy in a small bowl and then put 3 slices worth of breadcrumbs in another bowl, season generously.

Heat a tbsp oil in a big, heavy based non-stick frying pan. Roll a ball of risotto in egg and then in breadcrumbs and fry, do this in batches of two as they’re easy to burn. A minute or so on each side should be all they need. Use your hands to manoeuvre them round the pan so that all sides are crisp.

Transfer to a baking sheet and leave in a warm oven until finished.

They are great served eaten by hand, if you want an accompaniment any kind of tomato sauce or mayonnaise for dipping would gild the lily without breaking the stem.