Cheeseboard with Grape Chutney & Multi-Seed Crackers 

For the perfect cheeseboard choose a creamy cheese such as Camembert, a blue cheese such as Cashel Blue, a soft goat’s cheese and a strong Cheddar and serve alongside this gorgeous chutney and wholemeal seeded crackers.
serves 8-10


100g 100% spelt wholemeal flour
50g semolina (fine ground polenta) 
½ teaspoon sea salt 
25g sesame seeds 
25g sunflower seeds 
25g pumpkin seeds, roughly chopped 
100ml water, plus a little extra for spraying 
1 ½ teaspoons maple syrup 
25ml olive oil, plus extra for greasing 
2 teaspoon olive oil 
2 spring onions, finely chopped (green part only) 
1 teaspoon freshly grated root ginger 
¼ teaspoon mixed spice 
good pinch ground cinnamon 
good pinch of sea salt 
300g purple or red grapes 
2 tablespoons demerara sugar 
4 tablespoons dry sherry 
100ml balsamic vinegar 


To make the crackers, mix the flour, semolina and salt with the sesame, sunflower and pumpkin seeds in a bowl. Pour the water into a jug and whisk in the maple syrup and oil. Stir into the flour mixture and then using your hands mix to a dough, then   knead for 5 minutes. Return to the bowl, cover and set aside for 20 minutes. 
Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Oil the work surface and roll the dough out to a 3mm thickness. Using a ruler and a sharp knife cut into 24 x 15x5cm rectangles. Place on the prepared baking sheets close together but not touching. Spray the crackers lightly with water and bake for 15-18 minutes until crisp and lightly golden. Turn off the oven, open the door for 30 seconds and close again. Leave the crackers in the oven for another 10 minutes for extra crispness.

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