Method

Step 1: Combine the apples and lemon juice in a bowl. Set aside 8 quarters to serve.  Soak gelatine leaves in a bowl of cold water for about 5 minutes until softened.

Step 2: Juice the remaining apple quarters in a juicer. Heat 100ml of the juice with the gelatine leaves in a small saucepan over low heat until warm and dissolved (for every 250ml apple juice, use 2 gelatine leaves). Remove from the heat. Add the warmed gelatine mixture to the remaining apple juice and strain through a fine sieve into a small, shallow dish where the jelly will set 1 ½ cm up the sides. Place in the fridge for 2-3 hours or until set.

Step 3: Place onion, ¼ cup of the sugar and the cider vinegar in a small frying pan, over medium heat. Cook for 20 minutes or until liquid has evaporated and onions are golden, stirring regularly. Set aside to cool.

Step 4: For the mayonnaise, process eggs, mustard, vinegar and ¼ teaspoon of salt in a small food processor until creamy. Add 1/4 of the oil to the egg mixture and process until slightly thicker. Add the remaining oil in batches until the mayonnaise is thick and creamy. Set aside.

Step 5: Heat walnuts, remaining sugar and a pinch of salt in a small frying pan over medium-low heat. Cook for 2-3 minutes until walnuts are lightly toasted and caramelised. Set aside.

Step 6: Stir 3 heaped tablespoons of mayonnaise into the onion mixture in a bowl until well combined.

Step 7: To serve, smear mayonnaise on a plate. Thinly slice the reserved apple quarters. Arrange around the plate slightly overlapping like a fan. Scatter the leaves, celery and cos heart pieces around the plate with the walnuts. Finish with a few spoonfuls of apple jelly.

Serves 4