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To make the pickling liquor, combine the vinegar, sugar and water in a small pan. Bring to the boil and remove from the heat. Cut all the onions in half and while still hot, pour the liquor over 5 of the onions and leave to pickle for 12 hours
5 button onions
70ml of cider vinegar
30g of sugar
30ml of water
Add the rapeseed oil to a medium-sized frying pan and place over a medium to high heat. Once hot, add the remaining 15 onions and pan roast until golden brown. Season with salt, remove and place on absorbent kitchen towel
20 button onions, peeled
Place the potatoes in a pan filled with lightly salted cold water, bring to the boil and cook until just cooked and tender. This will take approximately 20 minutes from start to finish
20 Jersey Royal potatoes
Pour the milk in a pan and heat to around 56°C, until a skin forms on top. Use your fingers to gently pinch and peel the skin gently off the top and place on a plate lined with cling film. Repeat this process until you are left with 4 pieces. Reserve the remaining milk for use in step 9
200ml of whole milk
For the lovage oil, pick the leaves and set the stems aside. Blanch in boiling water for 5 seconds and refresh immediately in ice cold water. Drain the lovage and then blend with 100ml of the oil, strain the oil through a muslin cloth or fine sieve
100g of fresh lovage
Dry the stems for half an hour in an oven set to 50°C and then fry gently in oil at 130-140°C until golden and crispy
Preheat the oven to 220˚C/gas mark 7. Peel the white onion and cut into 1/2cm strips. Bake in the oven until the onion is black and dry. Transfer to a blender and blitz into a powder
1 white onion
Before serving, heat the remaining milk in a pan until it begins to steam. Remove from the heat and use a hand blender to froth it up into a foam
Arrange the warm potatoes, roasted and pickled button onions on plates. Place the milk skin on top, followed by the lovage oil and dried lovage stems. Sprinkle with burnt onion powder and chickweed and garnish with the foam
1 pinch of chickweed
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