Method

First, make the onion chutney. Finely slice the red onion and melt a good chunk of butter in a saucepan. Add the onion and fry for a few minutes, then 1 tbsp of brown sugar and 1 tbsp of red wine vinegar. Simmer on a low heat for about 20 minutes, stirring regularly.

Meanwhile, slice your baguette into round pieces about 2cm thick and arrange on a baking tray. Slice your goats cheese and place on top, then put in the oven for a few minutes, until the bread begins to brown and the goats cheese starts to melt.

To serve, dress your salad with olive oil and balsamic, then arrange the parma ham over the lettuce, add the goats cheese toasts and top them with your onion chutney.