4 x 8oz. Fillets of Cod
4 oz. Mature Cheddar

Tomato Chutney :
1 Onion (finely chopped)
2 oz Sultanas
1 Medium Tin Chopped Tomatoes
1 tsp. Ginger
2 Eating Apples (peeled and chopped)
6 oz Brown Sugar
6 oz. White Wine Vinegar.

First make the chutney.
(You will have far more than you need for this dish but it isn’t practical to make it in smaller quantities and it has many other uses in a store cupboard.)
Tip all the ingredients into a large saucepan and bring to a gentle simmer.
Let it boil gently for 20 to 30 mins., stirring all the time to make sure it dosn’t stick or burn.
It is reckoned to be ready when a spoon drawn thtough the mixture leaves a path behind.
Leave this cool and preserve in jars.
As well as being excellent with this dish it is delicious with cold meat or cheese.

Coarsly grate the 4 oz. mature cheddar and mix this with 2 tps. of the chutney.
Coat the cod fillets with this mixture.
Pre heat the oven to 200C/400F/Gas 6.
Put the cod fillets on an oiled tray and cook at this temperature for 10 to 15 mins until cooked through.
If you mix together equal quantities of mayonnaise and the chutney it makes a very good sauce for this dish.