Place the saffron threads in a small bowl with warm water. Let them sit for ten minutes so the liquid turns very yellow. This provides the signature Gordon Ramsay golden profile.

Peel and core your firm pears with a sharp knife. Dice them into small and even cubes for the best texture. This ensures the fruit stays chunky and quite firm in the pot.

Heat a little oil in your heavy saucepan over a low heat. Add the diced onions and fresh ginger for five minutes. They should look very soft and smell quite savory and sweet.

Pour the white wine vinegar and caster sugar into the pan. Stir the mix until the sugar is dissolved into the hot liquid. This starts to create a thick and very glossy syrup base.

Add the pears, golden raisins, mustard seeds, and saffron water. Lower the heat and cook for forty minutes total time. The liquid should reduce until it is very thick and sticky.

Spoon the hot chutney into your clean sterilized glass jars. Let them cool on the counter before you put the lids on. Serve it cold with a slice of sharp cheddar or brie cheese.