Redcurrant & Chia Relish

Method

1. Put all the berries, sugar, raspberry jam and ½ cup of water in a pan, bring to the boil and simmer until thickened - about 20 mins.
2. Add the chia seeds, chopped walnuts, orange and apple.
3. Give everything a good stir then lightly blend in a blender to your preferred consistency.
4. Fill two recycled jam jars and keep in the fridge until needed (keeps for two weeks).
5. Lightly roast the walnut halves at 160°C for 10 mins then drizzle with honey while still warm.
6. To serve as a sharing dip: use half relish and half Greek yogurt to fit your dish, then swirl them together. Top with the glazed walnuts.
7. Alternatively, use this same mix to top mini oatcakes, topping each one with a glazed walnut.