Sluttery Exclusive! Canteen's Great British Food

Have you had the chance to try Canteen's cooking at one of their London restaurants? I'm a huge fan of their macaroni cheese - if I'm not having their pie of the day, mmm. Their cakes and biscuits, traditional favourites like Victoria Sponge and Chocolate Chip Cookies are perfect afternoon treats too. It's ultimate comfort food, reassuring and more than a little nostalgic.
If you want to know their secrets and make what they proudly describe as 'affordable honest food' yourself at home, then grab a copy of their new recipe book, Great British Food. It's as well designed as their stylish restaurants, with enticing photographs and no-nonsense easy to follow recipes.
In keeping with their modernised Mrs Beeton sensibility, they make their own fabulous condiments: and here we can exclusively share their recipe for Apple Chutney. Try it with sharp mature cheddar and thickly sliced ham on sourdough bread - delicious!
Apple Chutney
Makes enough to fill three 500g jars
You will need: 

• 1kg Bramley Apples
• 500g onions, diced
• 400g can chopped tomatoes
• 300ml cider vinegar
• 300ml orange juice
• 150g dried chopped apples
• 2 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp ground mace
• 1 tsp mustard seeds
• 400g caster sugar

Make it!

• Peel the apples, remove the cores and cut into small chunks
• Place everything except the sugar in a preserving pan or other wide, deep pan. Bring just to the boil, then simmer for 2 hours, stirring frequently
• Add the sugar and stir well. Continue cooking over a low heat for 1 hour, stirring frequently
• Ladle into sterilised jars while still hot. When completely cold, store in a cool, dark place.

The chutney can be kept for up to 6 months, and will improve as it matures. Once a jar is opened, keep it in the fridge. For pear chutney, replace the apples with the same weight of pears that are hard and not too ripe.