Ingredients

• 100g/3½oz light muscovado sugar
• 1 onion
• finely chopped
• 100g/3½oz sultanas
• 150ml/5¼fl oz sherry vinegar
• 2 tomatoes
• roughly chopped
• 300g/10½oz red seedless grapes
• halved
• sea salt and freshly ground black pepper
• 1 free-range egg yolk
• 1 tsp English mustard
• 2 tsp runny honey
• 2 tbsp cider vinegar
• 150ml/5¼fl oz vegetable oil
• 1 banana shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 2 tbsp finely chopped fresh flatleaf parsley leaves
• 1 tbsp finely chopped fresh mint leaves
• 1 tbsp finely chopped fresh basil leaves
• 1 tbsp finely chopped fresh thyme leaves
• salt and freshly ground black pepper
• 100g/3½oz caster sugar
• 100g/3½oz pecan nut halves
• 2 heads Little Gem lettuce
• washed
• leaves separated
• vegetable oil
• for deep frying
• vegetable oil
• for deep frying (see above)
• 125g/4½oz plain flour
• 4 free-range eggs
• lightly beaten
• 150g/5¼oz fresh breadcrumbs
• 400g/14oz assorted cheese
• cut into 3cm/1in chunks

Directions

• For the chutney
• heat the muscovado sugar in a large frying pan over a low to medium heat
• without stirring
• until it melts and forms a golden-brown caramel
• swirl the pan to move the sugar instead of stirring it (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.).
• Add the onion and sultanas to the caramel
• then pour in the sherry vinegar and stir with a wooden spoon.
• Add the tomatoes and grapes and cook for 12–15 minutes
• or until the grapes are tender and the mixture has thickened. Season
• to taste
• with salt and freshly ground black pepper.
• Transfer the chutney to a sterilised
• airtight jar and set aside. (The longer you leave the chutney
• the more the flavours will develop.)
• Meanwhile
• for the house dressing
• whisk together the egg yolk
• mustard
• honey and cider vinegar in a bowl until well combined. Gradually add the vegetable oil in a thin stream
• whisking continuously
• until the mixture thickens to a creamy mayonnaise.
• Stir in the shallot
• garlic and herbs
• then season
• to taste
• with salt and freshly ground black pepper. Set aside.
• For the pecan salad
• line a plate with greaseproof paper.
• Pour 100ml/3½fl oz of water into a saucepan and add the sugar. Bring the mixture to the boil
• then reduce the temperature until the mixture is simmering and simmer for 4-5 minutes
• or until the sugar has dissolved and the mixture has thickened to a syrup. (Caution: Hot syrup can be dangerous. Do not leave unattended.)
• Add the pecans to the syrup and continue to cook for 2-3 minutes
• then spoon the pecans and syrup onto the lined plate and set aside to cool and harden.
• Heat the oil in a deep-fat fryer to 180C. Alternatively
• heat the oil in a heavy-based saucepan over a high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the sugared pecans into the hot oil
• in batches
• and cook for 1-2 minutes
• or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain and cool on kitchen paper.
• When the pecan nuts have cooled
• place the lettuce leaves into a large bowl
• drizzle over two tablespoons of the house dressing
• then sprinkle over the pecans. Toss the leaves to coat them in the dressing. Set aside.
• For the cheese nuggets
• sprinkle the flour on a plate and the breadcrumbs on another plate. Dust each piece of cheese first in the flour
• then dip it into the beaten egg
• then roll in the breadcrumbs until completely coated.
• Using the same oil as before
• carefully lower the coated cheese pieces into the hot oil in batches. Fry for 30–60 seconds
• or until the breadcrumbs are golden-brown and the cheese has melted. Remove each batch from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm while you cook the remaining batches.
• To serve
• place the cheese nuggets onto a large serving plate with a bowl of the chutney alongside. Serve with the salad.