For the Lyonnaise onions:

INGREDIENTS:

(serves 6)

Two bunches of leafy carrots; 50g beef dripping; 100g butter; 100g honey; 100g Lyonnaise onions (see below), blitzed to a purée with a stick blender; 40g caramelised walnuts (see below); salt

Six small white onions, thinly sliced; 150g sliced beef fat; 2tsp salt; ½tsp picked thyme leaves remove from the heat and strain off excess fat.

2. To make the caramelised walnuts: In a heavy-based saucepan, warm the sugar and water over a low heat. Once the sugar has dissolved, drop the walnuts in. Bring to a medium simmer until the water reaches 116°C on a kitchen thermometer. Meanwhile, heat some oil for deep-frying in a small saucepan to 180°C (or use a deep fat fryer). Drain the walnuts through a colander and shake off the excess sugar syrup. While the walnuts are still hot, deep-fry them in the hot oil for 15-20 seconds. Remove with a slotted spoon and leave to drain on kitchen paper. Season generously with Maldon salt.

3. Preheat the oven to 190°C. Cut the tops away from the carrots, leaving 3cm of stalk still attached. Pick the green leaves off the tops, wash and reserve. Peel and wash the rest of the carrots.

4. Coat the carrots in the beef dripping and season with salt. Roast for 15 minutes before adding the butter and honey. Mix well and roast for another 15 minutes. The carrots should caramelise but still have bite – keep testing them with a skewer. 5. Leave the carrots to rest while you heat the onion purée and roughly chop the walnuts.

6. To serve, use sharing dish or platter and start by spreading over the warm onion purée. Add a layer of carrots and pour over the carrot resting juices and fats. Finally, sprinkle over the carrot top leaves and the caramelised walnuts.