celebrating 10 years of fifteen , 15th July 2012
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.