Just realised I had this on my PC (birthday present to my mum was a personalised cook book and this was included) so here it is. I didn't make the chutney, didn't think it sounded that nice but you can buy fantastic chutneys like Tracklements onion chutney. The prices will be out of date, I think this was 1997...
VEGETARIAN CROWN
While you can use regular butter beans for this recipe, Tormesina Judion butter beans (£5.99, Sainsbury's) are exceptionally rich and creamy. Although they do need to be soaked overnight and simmered for 2 hours, it's definitely worth the effort. But if you really haven't the time, use tinned beans. I also love Fruttibosca bottled baby artichoke hearts (£4.90, Sainsbury's) Serves 6.
500g raw, small beetroot
oil, for greasing
200g goat's Cheddar (or cow's Cheddar), grated
75g pine nuts
2 cloves garlic, finely sliced
olive oil, for drizzling
250g presoaked and cooked Tormesina Judion butter beans
1 x 280g jar baby artichoke hearts
100g creamy soft goat's cheese
1 egg
sea salt and freshly ground chopped chives, to garnish
for the walnut chutney: 4 red onions, olive oil, for drizzling,
75g brown sugar, 400g cherry tomatoes, 1 cooking apple
390g pickled walnuts, drained and roughly chopped
Preheat the oven to 190°CI 375°F/gas mark 5. Place the beetroot in a saucepan, cover with water and simmer for 45 minutes. Drain, allow to cool a little and peel by squeezing gently - the skins will slip off. Place to one side. While the beetroot is cooking, grease a 24-cm non-stick savarin tin. Sprinkle half the Cheddar into the tin. In a small pan, cook the pine nuts and garlic over a low heat in a drizzle of olive oil until golden. Combine the mixture with the butter beans, artichoke hearts, soft goat's cheese, remaining Cheddar, egg and salt and pepper. Spoon into the tin and even the surface. Drizzle with a little more olive oil and bake in the oven for 30 minutes, until golden. Remove from the oven and carefully invert on to an ovenproof dish. Pile the cooked beetroot in the middle, drizzle with a little more oil and season. Return to the oven for 15 minutes.
Meanwhile, make the walnut chutney. Slice the red onions and cook with the sugar and a little olive oil for 15 minutes over a low heat. The onions will become soft and rich in texture. Halve the tomatoes, peel and chop the apple and add to the onion mixture with the walnuts. Heat gently until the sugar has dissolved and the apple softened. Carefully remove the crown from the oven, garnish with the chopped chives and serve with the walnut chutney while still warm.