Colin McGurran's onion and marmalade chutney recipe, mildly spiced with fennel seeds, makes a fabulous topping for meaty vol-au-vents, but would be equally delicious served up with some cheese and crackers.
To make the chutney, add the oil to a heavy-based pan and set over a medium heat. Add the onions and cook gently for 5 - 7 minutes until they are nice and soft
Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.
