25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
2 plums, stone removed, chopped
2 tbsp brown sugar
1 tbsp balsamic vinegar sugar
Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven.
For the roly-poly, place the flour, butter and egg into a food processor and blend, adding water as needed to bind the mixture into a dough.
On a clean lightly floured surface, knead the dough until smooth, then roll out into a large square shape.
Sprinkle the centre of the dough evenly with the cheese and parsley. Fold the dough in half, and with a rolling pin roll it out again, making sure to press the edges in to keep it sealed.
Roll up the dough into a long tube, and brush with the egg yolk. Place onto a baking sheet in the oven and bake for 12 minutes, or until golden and cooked through.
For the plum chutney, melt the butter and oil in a frying pan. Add the onions and sautél for 2-3 minutes, until soft, then add the plums, sugar and balsamic vinegar to the pan. Cook for 4-5 minutes, or until softened and caramelised
To serve, place the roly-poly on a small chopping board, ready to carve. Pour the plum chutney into a small bowl and also place onto the board.
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