A vegetable which is indespensible to every kitchen. It can be eaten raw or cooked and is used as flavouring in many dishes.
Puff pastry tarts with onions and Granny Smith apples served with grilled king prawns and crisp ham pieces.
Crostini of quail's egg served with parsnip puree and confit onion and apple.
Skewers of chicken, ginger and onion served with a soy sauce and sake dip.
A traditional ceviche of cod with coriander, red onion and avocado - a fresh and light lunch dish
Quails cooked with tomatoes, onion, chili, cardamom and coriander - a warming, spicy dish from the Punjab region.
Marinated rump steak, quickly stir fried and served with a soba noodle salad.
A delicious quiche flavoured with smoked haddock, sweet caramelised onions and parsley.
Chicken brushed with mustard and paprika before being coated in thyme breadcrumbs and cooked until golden brown. Serve with a caramelised onion puree, buttered leeks and roasted new potatoes.
Grilled sirloin steak and scallions with a rocket and Parmesan salad with Caesar dressing
Spiced lamb skewers served with a summery salsa of tomatoes, red onions and coriander.