Preheat the oven to 175 degrees.
Place the carrots in an ovenproof dish with the onions, spices, butter and herbs. Mix everything together well, pour in the water and place the dish in the preheated oven. Open the oven at least every 10 minutes and stir the carrots so that all the flavour is distributed evenly. Bake the carrots for approx. 35–40 minutes, until tender. Add a little water during cooking if all the liquid evaporates. There should be a couple of spoonfuls of liquid left in the dish after baking. Leave the dish on the kitchen worktop and let the carrots cool until ready to use. The carrots can be baked well in advance and kept in the fridge until ready to fry in the pan.
Heat the oil in a frying pan and sauté the onions for 5 minutes, taking care not to brown them; add the crushed and ground spices and continue to sauté for a further 2 minutes. Add the rest of the ingredients – but not the vinegar and sugar. Leave to simmer for 15–20 minutes, until the apples have broken down. Now add the sugar and vinegar and simmer for a further 10–15 minutes. Add a little extra water if necessary; the consistency should
be like a thick jam. Remove the whole cinnamon stick and season with salt and pepper. Blend the chutney with a hand blender until smooth. Pour the chutney into sterilised jars. It will keep for at least 1 month in unopened jars in the fridge.
Slice the onions into 1½ cm-thick wedges, lengthways along the grain of the onion. Blanch the onion wedges in lightly salted water for approx. 2 minutes, until they begin to separate into layers. Remove the onions with a slotted spoon and place them in a sterilised preserving jar. Place all the ingredients for the preserving liquid in a saucepan and bring to the boil until the honey has completely dissolved. Allow the liquid to cool, then pour it over the red onions.
Place the egg yolks in a large bowl along with the mustard, 1 tbsp vinegar, a little salt and pepper, and whisk well with an electric whisk.
Slice the onions into 2 mm-thick slices using a sharp knife. Separate the slices so they don’t stick together. Pour the milk and salt into a saucepan, bring to the boil and blanch the onion slices in it for 3 minutes.
Drain the onions and leave them to cool in the sieve. Toss the onion slices in the flour a few at a time, place them in a sieve and shake off any excess flour.
Pour the oil into a large, heavy-based pan (5 litres) and heat it to approx. 180 degrees – the oil is ready when it sizzles around a wooden skewer. Turn the heat down slightly and deep-fry the onions a few at a time in the pan until they are golden brown. Be careful not to add too many onions at once, as this will cause the oil to bubble over.
Remove the onions with a slotted spoon, place them on a piece of kitchen roll and leave them to cool. The onions can be prepared 1–2 days before serving. Once they have cooled completely, pack them in an airtight container with a little absorbent paper.
Start by heating a frying pan well with oil and butter, then fry the roasted carrots until they are golden brown and have a nice crust on all sides.
Warm the hot dog buns in a toaster or in the oven, then cut them in half lengthways.
Spread a little mustard mayonnaise on the bottom half of the roll, place the warmed carrot on top, then layer with more mustard mayonnaise, chutney, pickled onions, crispy onions and, finally, plenty of cress.
