• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion.
• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins. Add to the chorizo for the final 3-4 mins.
•  Add the balsamic vinegar and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins. Add the cranberry chutney and 2 tbsp water. Mix well and simmer for 1 min, then remove from the pan and keep aside.

• Meanwhile, halve the ciabatta lengthways then widthways. Place on a lined baking tray. Drizzle with oil and season with salt and pepper.
• Roughly chop the hazelnuts.
• Place the goat's cheese rounds alongside the ciabatta.
• Drizzle the cheese with honey and scatter over the hazelnuts.
• Bake the in the oven until the ciabatta is crispy and the goat's cheese is starting to melt, 4-6 mins.

TIP: Use two baking trays if necessary.

• Meanwhile, halve, core and chop the apple into cubes (peeling optional).
• Trim the cucumber, quarter lengthways and chop widthways into small pieces. 
• Chop the tomato into 2cm dice.
• In a salad bowl, season 1 tbsp oil (per 2P) with salt and pepper.
• Add the apple, tomato, cucumber and salad leaves. Season with salt and pepper. Toss to coat. 

• Divide the salad between plates.
• Serve the warm goat's cheese and chorizo on top.
• Finish with a dollop of the caramelised onion sauce.
• Serve the crunchy ciabatta crostini on the side.