The top photo shows the beautiful tiny turnip halves that had been prepared to add the the main course .
The lower photo shows the very impressive tasting caramelised onion purée,

Gavin explained to me that there was probably most of a sack of onions in the pan but when I looked into the pan it seemed to only contain a small amount. To my untrained eye it looked like the contents of the pan was barely enough to fill a pint pot!  This amazing transformation of the sack of onions had happened as the large amount of onions had cooked for a long time resulting in the contents reducing greatly in quantity.  To achieve the amazing flavour of the onion puree the onions had gently cooked and caramelised for 6 hours.  The onion puree was a huge success and worth every effort.  Being smooth and a little sweet, it was appreciated by all the diners.

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