Deseed Chillies. Brunoise chillies, shallot, and apple.

Put shallot and thyme in oiled thick bottomed pan. Sweat shallot until soft and almost see through on a very low heat so they get no colour. 10-15 minutes or so. After a couple of minutes, add chillies. Keep moving every couple of minutes so it doesn't catch.

Add apples and sweat another 5-10 minutes.

Add sugar, turn up heat slightly. Allow to melt and begin to caramelise.

Add vinegar, bring to boil and reduce down to a sticky goo.

Bottle or jar remainder while hot, it'll keep!

Slice at an angle around 8-10mm thick. If using part baked baguettes, defrost and slice before baking as below. chuck in lightly oiled baking tray, drizzle a little more oil over the top.

Strip tarragon loosely by hand from top to bottom and add including stalks along with thyme. Shake tray to mix and spread out. Add nobs of butter.

bake in a hot oven until nicely browned, shaking and turning at least once early on to distribute butter and evenly cook the croutes.

To follow. Depends on the number of covers.