By: Sally

Well, this looks like an amazing list!

Also, re: 14 “Caramelized Onion Marmalade Served with Steak and Chips” <<< this is the way I like to approach meals, i.e. pick the condiment first and then think up something to be the vehicle for it.

Also! A tip! If you're making a curry, slice up half an onion at the start, and get it going in a couple of spoons of oil in a frying pan on a low heat while you chop up everything else and generally dance round the kitchen. If you have enough oil/not too high a heat, you will hardly even need to touch them, and then BY MAGIC when your curry is done, you will have a handful of deliciously caramelised, crisp onion strands to adorn your curry and make it and the world a sweeter place.