For the green chutney, put the coriander and parsley in a pan of boiling hot water for a couple of minutes. Drain, and then put the herbs in a bowl of cold water to stop the cooking process. This will soften the herbs, especially their stalks.
Drain the herbs and chop them quite finely on a chopping board.
Use a pestle and mortar (if you’ve got one), or continue chopping finely, adding a pinch of coarse sea salt, the juice of half a lime, and half a thinly-sliced green chilli.
Mix well until you have a bright green chunky sauce. Add more salt, lime and chilli to suit your taste.
For the French toast, mix the eggs, milk, salt and spices in a bowl.
Transfer the mixture to a large shallow bowl or large-rimmed plate.
Place a frying pan over a medium heat, add a glug of sunflower oil and knob of butter to the pan.
Dip the slices of bread into the French toast mixture, and make sure they are well-coated but not so much that the bread falls apart!
When the butter is beginning to bubble, place the dipped bread into the pan.
Cook for 3-4 mins on each side or until each side goes golden brown.
Transfer to a plate and get stuck in!
***************** Tips *******************
Serving tip: Cut the French toast into triangles and arrange them around the edge of the plate. Season with coarse sea salt and hot chilli powder. Then finish with some coriander leaves and chopped chillies scattered over the top. Serve the chutney alongside in a little dish.
Leftover tip: If there is any remaining French toast mixture, then carry on cooking off any leftover bread you still have if there are others around you that fancy a snack.
Cooking for more than two: The recipe ingredients can simply be doubled if you need to cook for more than two people.