Grill the bacon until crisp and golden. Lightly toast the bread on both sides then spread one side of each piece of toast lightly with mayonnaise.
Spread the chutney over two slices of toast then top with the turkey and bacon. Add a second layer of toast to each stack, mayo side uppermost. Add salad and crumbled Stilton then add last two slices of toast, mayo side downwards.
Press sandwiches together then cut into triangles, secure with cocktail sticks and transfer to serving plates. Serve immediately.
To make the chutney
Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.
Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months. Chill once opened.
Our thanks to seasonalberries.co.uk for providing this recipe
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