For the apple chutney

• 3 Cosmic Crisp® apples
• ½ red onion
• 15 g fresh ginger
• 1 small red chilli
• 1 tbsp sunflower oil
• 35 g brown sugar
• 50 ml rice vinegar
• 1 tbsp soy sauce
• 1 tsp white miso
• Salt and pepper

For the feta cream

• 75 g feta
• 50 g cream cheese or Greek yoghurt
• ½ tsp lime juice
• ½ tsp agave syrup
• A small dash of sesame oil

For the brioche french toast

• 2–4 slices of brioche
• 3 eggs
• 1 tbsp water
• A small pinch of salt
• A little black pepper
• 10–15 g butter, for frying

For the pickled red onions

• ½ red onion
• 40 ml white vinegar
• 40 ml water
• 1 tsp sugar
• ½ tsp salt

To finish (optional)

• Sesame seeds
• Chilli crisp
• Apple matchsticks
• Pickled red onions
• Spring onion

1. Caramelise the onion — Gently sweat the finely chopped onion in the oil until soft and lightly caramelised. Add the ginger and chilli.
2. Add the apples — Dice the Cosmic Crisp® apples small and cook them along with the onion.
3. Reduce — Stir in the sugar, deglaze with the rice vinegar, then work in the soy sauce and miso. Simmer gently for 10 to 12 minutes, until the chutney is soft and lightly jammy. Season again to taste with salt, pepper, miso and soy.
4. Blend — Mix everything until smooth and creamy, or blend briefly. Chill until ready to serve.
5. Soak — Whisk the eggs with the water, salt and pepper. Turn the brioche slices briefly in the mixture.
6. Fry — Cook in butter until golden brown on both sides.
7. Slice & steep — Cut the onion into fine slices. Stir together the vinegar, water, sugar and salt until dissolved, add the onion and leave to steep for at least 20 to 30 minutes. For a more intense flavour, steep longer.
8. Assemble — Place 1 or 2 slices of brioche on each plate. Spread or pipe on the feta cream, or add a generous dollop. Spoon over the apple chutney. Top as you like with sesame, chilli crisp, apple matchsticks, pickled red onions or spring onion.

TIP
Leftover chutney can be filled hot into a clean, sterilised jar and sealed tightly. It will keep in the fridge for a few more days and works beautifully in other dishes — or as a little gift from your kitchen.