Daniel Doherty is Executive Chef of Duck and Waffle and also contributes a weekly recipe and look at being a chef in London for The Independent’s Dish of the Day column. His book “Duck and Waffle, Recipes and Stories” is published by Octopus Publishing and includes 100 of his best loved recipes from the restaurant of the same name which is open 24 hours a day, 7 days a week. Dan is recognised and respected throughout the culinary world, winning the  “Rising Star Chef” award  at the 2013 Tatler Restaurant Awards, becoming the youngest member to date at The Royal Academy of Culinary Arts in 2014 and also  being named one of London’s “1000 Most Influential People of 2014″ in the Tastemaker category by the London Evening Standard. Thank you to Dan for donating this Beer and Apple Chutney recipe to Accumul8. You can follow Dan here on Twitter

Beer and Apple chutney

Dan says “This is great with cheese and cold meats, especially rilettes, served with good bread such as sourdough, toasted.”

Ingredients:

360g apples (ie about 3–4 apples), peeled, cored and cut into 1cm pieces

125g raisins

1 onion, peeled and finely chopped

1 tablespoon mustard seeds

1 tablespoon ground ginger

125ml white-wine vinegar

125ml porter ale

175g light muscovado sugar

Method:

Put the apples, raisins, onion, mustard seeds and ginger into a large saucepan and cook gently until soft. Add the vinegar, beer and sugar, lower the heat and simmer at a mere bubble for 2–3 hours, or until all is reduced and shiny. Decant into sterilised jars and use within a month once open.

This recipe has been reproduced with the kind permission of Dan Doherty.