Hearkening back to the no-fuss, mostly no-cook lunches of England’s farm workers, this modern update from New Zealand pairs rich cheeses and hearty sausages with tart elements like mustard and chutney for balance. Quince pairs beautifully with a host of cheeses—barnyard-y goat cheeses and grass-fed cheddars are particular stand-outs. Cooking the sugar to a deep golden brown gives the chutney a lightly bitter depth, cutting the fruity sweetness of the quince. Build out this bountiful lunch board with bakery-fresh sourdough boules and baguettes and a quick leafy green salad dressed simply with a drizzle of olive oil and and sprinkle of salt and pepper.
Chutney can be refrigerated in an airtight container up to 1 week.
New Zealand cheddar can be found at Whole Foods or amazon.com.
Elegant, citrusy New Zealand Chardonna/\y.