Fillet steak burgers with aioli and tomato chutney

To make chutney, score the top of the tomatoes and blanch in boiling water. Refresh in iced water. Peel, cut flesh in half, squeeze seeds out and roughly chop.

Dice the onion and capsicum; peel, core and dice the apple.

Heat oil in a large pan then add onion and mustard seeds; cook until the seeds start to pop then add the curry powder, capsicum and apple. Add the tomatoes, sugar and vinegar, top up with water to cover vegetables and gently simmer, stirring occasionally, until chutney thickens — approximately 1½- 2 hours. Season with salt.

To make aioli, whisk egg yolks with vinegar and mustard, until yolk changes colour and thickens slightly. Slowly whisk in the oil until all is incorporated. Peel and crush garlic, then add, whisking to incorporate. If the aioli is too thick whisk in a little water to lighten. Season to taste.

Season steak with salt and cook on barbecue or in a hot griddle pan for a few minutes on each side. Rest for 4 minutes, then drizzle with olive oil. Split the sourdough rolls in half. Spread the bottom of rolls with aioli, put some cheese and a steak on top and then a dollop of chutney. Finish with a few rocket leaves and top with the other half of the roll.