Homemade cookies will transform your cheeseboard into a centrepiece in its own right.


For the oat, cranberry and walnut cookies:

Makes approximately 30-40 cookies

  • 285g Flahavan's porridge oats
  • 225g salted butter, softened
  • 8g salt
  • 50g caster sugar
  • 100g plain flour
  • 1 tsp mixed spice
  • Pinch of bicarbonate of soda
  • 50g cranberries
  • 50g walnuts

For the cheeseboard:

  • Cashel Blue Cheese
  • West Cork Co-Op Vintage Drinagh Cheddar
  • Wicklow Bán Irish Artisan Brie Cheese
  • St. Tola Cream Goats Cheese

For the grape chutney:

Makes About 4 x 450ml Kilner Jars

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 5 Granny Smith apples, peeled, cored, and diced
  • 150ml balsamic vinegar
  • 150ml brandy (preferably Cognac)
  • 175g Demerara sugar
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 100ml water
  • Good pinch of sea salt
  • 800g seedless green grapes


  1. This recipe is best made ahead and allowed to chill overnight in the fridge.
  2. Place all the ingredients in the food processor and blend for 30 seconds until the mix has just come together.
  3. Tip out onto a clean surface and divide in two.
  4. Gently bring the mix together and shape into a roll approximately 3-4cm in diameter.
  5. Wrap in cling film and place in the fridge overnight, repeat with the second roll.
  6. When ready to cook, pre-heat the oven to 180°C (350°F/gas mark 4). Line two baking tray with non-stick baking paper.
  7. Remove the roll of cookie dough from the fridge and remove the cling film.
  8. Using a sharp knife cut slices of the roll about jut under a centimetre wide and place on the lined baking tray.
  9. Cook for 11-12 minutes and allow to cool before using.

For the grape chutney:

  1. Heat a heavy based pan with the rapeseed oil.
  2. Add the diced onion and cook over a low heat for 10 minutes until softened.
  3. Add in the diced apples and stir to combine.
  4. Add the balsamic vinegar, brandy, brown sugar, and spices.
  5. Stir everything until everything is coated and add in the water.
  6. Cover with a lid and allow to cook on a simmer for 10 minutes.
  7. Add in the seedless grapes and stir through.
  8. Simmer for a further 10-15 minutes until the grapes have softened slightly.
  9. Transfer to kilner jars, allow to cool and use as required.