The many uses of leftover chutney, from breakfast to soups and glazes | Kitchen aide

"It might not seem so obvious, she says, but I put Branston pickle on my avocado toast. If you think about it, you often add acidity, which is usually lemon, but chutney is punchy and has that same tang, as well as a bit of texture. Regardless of what jars Christine has hanging around, Dinhut would also consider the breakfast bap: Whether it's spicy mango, peach, chilli or tomato chutney, that would be so delicious with an egg yolk."

"And, often, the best solution is the simplest, which is why Pizey often spoons a good dollop of, say, fig and fennel chutney into a golden, gooey toastie. You can get a lot of chutney in there with a few generous layers of Ogleshield [a raclette-style cheese], which takes the tart, acidic flavour of chutney really well."

"It's already balanced, Dinhut says, so you don't necessarily need to add anything else. If you're putting chicken breasts in the air fryer, for example, smear mango chutney [peach also works well] all over the meat, which will give it a really nice glaze."

Chutney brightens breakfasts: Branston pickle or other chutneys add tang and texture to avocado toast and work wonderfully in a breakfast bap with an egg yolk. Chutney makes a simple, flavourful filling for toasties when paired with melty cheeses like Ogleshield. Chutney complements sandwiches and wraps (ham, turkey, coronation chicken) and acts as an already-balanced glaze or marinade for meats. Smearing mango or peach chutney on chicken before air-frying creates a glossy glaze. Pureeing chutney in a blender produces a smooth glaze suitable for brushing on roasted or grilled foods.

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