Chutney de figues et d'ail noir au porto de Daddy Cool

The port really comes through, giving it a rich, almost boozy depth that pairs beautifully with the figs and the mellow kick of black garlic. I've been slathering it on sharp cheddar and even roasted pork, and it vanishes fast. The Kashmiri chilli adds just a gentle warmth on the finish, which keeps

The Kashmiri chilli gives it just the right gentle warmth, and the figs keep it from being too sharp. Spread it on a cheese board and you’ll see why the jar didn’t last the week.

The port really comes through in this one, giving it a richness that’s perfect over sharp cheddar. I've already gone through half a jar just on crackers, and that black garlic adds such a deep, savory kick.