Ingredients

Instructions

1For the salt baked onion, mix together the flour, salt and water to form a dough,Roll the dough out about ½ cm thick,Wrap each small onion individual until covered evenly,Bake in the oven at 180°C for 50 minutes,Leave to cool and remove the inner,Keep the inner to scorch,For the onion stock, bring to the boil in a pan and cling film,Once boiled, remove from the stove and leave to infuse for 1 hour,Strain stock and use,For the onion soup, sweat the onions off in butter in a heavy bottom pan. Add the ,potatoes and garlic and sweat for a further minutes,Add the hot onion stock, salt and cream, clingfilm the pan and cook out until the potatoes and onions are soft - approximately 5-10 minutes,Liquidise, then pass through a fine sieve,For the red onion pickle, put the vinegar, water, sugar, bay leaf and crushed juniper in a pan,Heat until the sugar has dissolved,Add the onion and liquid into a vac pac bag and seal tight (see Nigel for alternative to vac pac),For the Morels, In a hot pan add the olive oil and the mushrooms. Season with salt and cook for 2-3 minutes (until no colour),Add white wine and cook for a further 2 minutes (don't want to dry them out),Once cooked, dust the mushroom powder,Check the seasoning, remove from the pan and keep warm

2Garnish with finely chopped chives