IN SEASON


FOR THE FRIED ONIONS 750g onions, finely sliced 50g plain flour 1 tbsp sea salt, plus more to finish


500ml - 1 litre flavourless vegetable oil, to deep-fry


1 Place the sliced onions in a bowl with the flour and salt and mix very well until the onions are coated. Pour them into a sieve and shake, to get rid of any excess flour.


2 Half-fill a deep-frying pan with the vegetable oil and set over a medium heat. Make sure the oil is hot by placing a slice of onion in it: if it sizzles, it is ready.


3 Reduce the heat a little and add one- third of the sliced onions.


4 Be careful, as the oil may spit. Don't leave the pan; instead, stir occasionally with a slotted spoon. Fry until light brown and crispy.


5 Using the slotted spoon, transfer the onions to a plate lined with kitchen paper and sprinkle with a little more salt. Repeat the process with the


remaining 2 batches of onions. FOR THE REMOULADE 1 carrot, finely sliced


120g celeriac, peeled and finely chopped Sea salt


Half a cucumber, deseeded and cut into tiny dice


50ml mayonnaise 0.5 tsp finely grated red onion 1 tsp medium curry powder 0.5 tsp English mustard powder 1 tsp lemon juice


2 tbsp capers, drained, rinsed and chopped


1 Boil the carrot and celeriac in lightly salted water for 4-5 minutes.


2 Drain and leave to cool, then mix with the cucumber in a bowl.


3 In another bowl, mix together the mayonnaise, onion, curry and mustard powders, lemon juice and capers, then mix this into the carrot and celeriac mixture.


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