Ingredients: • 3 onions, about 450g (1lb) in weight, thinly sliced or finely chopped • 55g (2oz) butter • ½ teaspoon salt • ¼ teaspoon freshly ground pepper • ½ tablespoon flour • 300ml (½ pint) milk or 250ml (9fl oz) milk and 30ml (1fl oz) cream

Directions: Serves 8-10 Great with roast lamb or pangrilled lamb chops. Onion sauce is a sort of ‘forgotten flavour’ which makes a delicious change from the more usual mint jelly. Melt the butter over a gentle heat, add the onions and cook in a covered saucepan on a low heat until really soft but not coloured. Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for a further 5 minutes. This sauce keeps for 3-4 days covered in the fridge and may of course be reheated. Onion and Mint Sauce Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.