Who says a two Michelin-starred chef can’t bung a cheese in oven and call it dinner?

“This is a delicious and simple way to enjoy this fantastic British cheese,” says Simon Rogan. “All it needs is a few sprigs of thyme for some flavour and some hot, crusty bread for dipping in. The chutney is an extra indulgence, but this recipe makes enough to enjoy with a cheeseboard or pate another day.”

Simon Rogan's baked tunworth cheeseSimon Rogan's baked tunworth cheese
Baked Tunworth (Cristian Barnett/Harper Collins/PA)
Simon Rogan's baked tunworth cheeseSimon Rogan's baked tunworth cheese
Print Recipe
Nutrition Facts
Whole baked Tunworth with fig and apple chutney
Amount Per Serving
Calories 591 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 658mg29%
Potassium 572mg16%
Carbohydrates 104g35%
Fiber 8g33%
Sugar 88g98%
Protein 12g24%
Vitamin A 526IU11%
Vitamin C 11mg13%
Calcium 384mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Whole baked Tunworth with fig and apple chutney

Delicious as a starter or snack
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Snack, Supper
Cuisine: British
Servings: 6
Calories: 591kcal
Author: Simon Rogan


  • Large, heavy-based saucepan
  • Container


  • 250 g Tunworth cheese in a box
  • a few sprigs of thyme
  • Hot crusty bread or toasted bread crisps, to serve

For the Fig and Apple Chutney

  • 5 juniper berries
  • 1 tsp coriander seeds
  • 2 cloves
  • 2 cinnamon sticks
  • 2 star anise
  • 400 ml cider vinegar
  • 200 g Bramley apples peeled and grated
  • 300 g demerara sugar
  • 130 g white onions finely diced
  • 100 ml fresh apple juice  (shop-bought is fine)
  • 130 g dried figs roughly diced
  • 60 g golden raisins
  • 1 tsp salt
  • 20 ml Calvados
  • 1 kg Granny Smith apples peeled, cored and diced


  • Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Meanwhile, to make the chutney, put the juniper, coriander, cloves, cinnamon and star anise in a piece of muslin and tie it with string to form a bag.
  • Put the bag in a large, heavy-based saucepan with all the remaining ingredients, except the Calvados and diced apple. Slowly reduce over a low heat until you have a thick, jam-like consistency, stirring regularly so it doesn’t catch on the bottom of the pan.
  • Add the Calvados and reduce for one to two minutes to the same jam-like consistency.
  • Add the diced apple and cook gently for five to six minutes, until the apple is tender but still holds its shape and you have a thick chutney consistency. Remove from the heat, cool at room temperature, then transfer to a container and chill in the fridge.
  • Make a few slits in the top of the whole cheese and poke the thyme sprigs into the slits. Put the Tunworth cheese, in its open box (the top of the box removed), in the oven and bake for 20 minutes until soft and gooey. Remove from the oven and serve immediately in the box, with the chutney and hot crusty bread or bread crisps.


Calories: 591kcal | Carbohydrates: 104g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 658mg | Potassium: 572mg | Fiber: 8g | Sugar: 88g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 384mg | Iron: 2mg

Rogan: The Cookbook by Simon Rogan is published by HarperCollins.

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