Preparation Time 15 minutes
Cooking Time 15 minutes
1 Place the rashers onto a baking sheet and grill until slightly charred on each side. Brush liberally with the chutney while still hot.
2 Meanwhile, shred both the green and the red cabbage. Peel the carrots and cut with a julienne peeler, or grate. Cut the spring onions into three and then into julienne strips. Mix the coleslaw ingredients together, then add the mayonnaise and sultanas. Mix well to combine.
Text and image: Ideas magazine