Fig and Apricot Chutney with crostini
Toast thin slices of French stick. Place slices of parma ham or slices of salami on top. Spread Fig & Apricot Chutney over the meat slices and finish with a sprig of tarragon.
Stuffed roast Lap of Lamb or stuffed roast pork: Mix Fig and Apricot Chutney with breadcrumbs and stuff your meat as you would normally do. Very posh!!