- 1 stalk rosemary, leaves removed and chopped finely
- 280g/10oz plain flour
- 60g/2¼oz Parmesan, grated
- 210g/7½oz unsalted butter, softened
- ½ tsp salt
- black pepper
- 3 tbsp poppy seeds
- 1 red onion, chopped
- 250g/9oz cooking chorizo, diced
- 1 red chilli, seeds removed, finely chopped
- 1½ tbsp tomato purée
- 100ml/3½fl oz apple juice
- pinch salt and pepper
- pinch herbes de Provence
- 5 tbsp red wine
- 2½ tbsp dark brown sugar
- ½ tsp balsamic vinegar
- For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.
- Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.
- Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.
- Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool.
- For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency.
- To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side.