Core the apples and slice into thin matchsticks. Thinly slice the celery.

Combine the mayonnaise, wholegrain mustard and juice of the lemon in a small mixing bowl. Add the apple and celery, season with salt and pepper and toss to coat. Refrigerate until ready to serve.

Melt the butter in a small saucepan set over a medium heat.

Remove the saucepan from the heat and whisk in the scotch bonnet jam and balsamic vinegar. Season with salt and pepper, to taste, then set aside.

Halve the chicken breasts lengthwise, then lightly pound to an even thickness of around 1½ cm. Season with salt and pepper on both sides.

Tear up the bread and place in a food processor. Blitz to fine breadcrumbs then transfer to a wide bowl.

Place the flour, beaten eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper. Beat the egg and season them, too.

Dip the chicken in the flour, then the eggs, then the breadcrumbs.

Heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add your chicken fillets and fry for a couple of minutes on each side until they are golden and crisp. Transfer to a kitchen towel-lined plate to drain.

Meanwhile, wipe out the pan, leaving a little bit of oil, and set it over a medium heat. Sprinkle the parmesan into 4 rough circles and cook for 2 mins, or until it begins to melt.

Crack the eggs onto the cheese and season with salt and pepper. Cover the pan and cook for 2 to 3 mins, or until the yolks are cooked to your liking.

To serve, plate up the slaw, add the crispy chicken and top with the parmesan fried egg. Whisk and reheat the sauce, if necessary, then drizzle it over the top. Serve and enjoy!