In a small bowl mix together butter and parmesan and generously spread on to 2 pieces of sourdough.

On a chopping board place one of the slices of bread butter side down and spread 333 mustard pickles on the non-buttered side.

Drizzle a small amount of olive oil in a non-stick fry pan and place on a medium heat.

Add sandwich and cook until golden brown on each side and cheese is melty. Serve warm.

Preheat oven to 200 degree C and line a large baking tray with baking paper. In a food processor blitz together flour, salt, sugar and butter until a fine sand consistency.

Add vanilla, buttermilk and water, stir gently. Be sure not to overwork the dough you only just want it to come together.

Evenly spoon over applesauce, then sprinkle with grated apple, cinnamon and sultanas.

Roll the dough towards you to create a long scroll. Cut the roll into 3cm pieces and place on baking tray roughly half a centimeter apart. You want the scones to touch once they expand in the oven. Brush scones lightly with extra buttermilk and sprinkle generously with raw sugar.