Method:

For the chutney, place a heavy-based pan over a medium heat and add olive oil. Once hot, add the onion and cook for 5-7 minutes until soft

• 1 tbsp of olive oil
• 3 onions, roughly chopped

Add the chopped apple and cook for a further 2 minutes. Then, add the white wine vinegar, caster sugar and fennel seeds, leave to gently simmer for 40 minutes

• 1 apple, roughly chopped
• 3 1/2 fl oz of white wine vinegar
• 12 1/3 oz of caster sugar
• 1 tsp fennel seeds

Remove from the heat, stir through the marmalade and leave to cool, seasoning with a pinch of salt and pepper.

• 1 pinch of salt
• 1 pinch of black pepper
• 2 tbsp of marmalade

Preheat the oven to 175˚C/gas mark 3

Using a 6cm cutter, cut out 24 puff pastry circles and place on a baking tray. Cook for 12-14 minutes until golden brown. Remove and keep in a warm, dry place

• 13 1/4 oz of sheet of puff pastry

To finish the vol-au-vents, hollow out the centre of the puff pastry circles by gently breaking through with a spoon

Turn up the oven to 180˚C/gas mark 4

Combine the sausage meat, egg and fennel seeds in a large bowl and mix until well combined. Divide the mix into 15g portions and roll into meatballs

• 1 large egg, lightly whisked
• 1 tsp fennel seeds
• 13 1/4 oz of sausage meat

Place the meatballs onto a baking tray lined with parchment paper. Place in the oven for 20-25 minutes until the meatballs are cooked through and browned

Line up the vol-au-vents on a baking tray and place a meatball in each. Warm through in the oven for 10 minutes and serve with the chutney