SOUTTERT WITH TOMATO CHUTNEY | JAN

Ingredients

• 350g flour
• 10g salt
• Pinch Cayenne pepper
• 8g baking powder
• 125g butter slightly softened
• 15g granulated sugar
• 30g butter
• Half a onion or 2 shallots
• 250g bacon, diced
• 2 eggs, boiled
• 30g Dijon mustard
• 30g parsley, chopped
• 2 Tablespoons flour
• Pinch of fine sea salt
• 1 cup Comte cheese or strong cheddar, grated
• 1 cup milk
• 1 egg
• 1/2 cup milk
• 1 cup sun-dried tomatoes, sliced thinly
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1/2 cup chicken stock
• 3/4 cup water
• 1 teaspoon dried thyme
• Black pepper to taste
• Sea salt to taste