Divide the onions between the buns, place slices of tomato and butternut on top of the onions followed by a spoonful of the mustard creme fraiche and a little of the Lao Gan Ma.
The smoky notes of poached haddock and a creamy leek mash; soft buns stuffed with grilled squash and spiced-up creme fraiche, and a soupy dish of pearl barley and dried mushrooms are just three that spring to mind.
I pop a few chicken thighs in the oven, then make a side dish of bread sauce, seasoned with thyme leaves and the delicious crusty bits from the roasting tin.
I make it in the roasting tin after the chicken has come out, stirring in the deliciousness left behind by the roasted bird, together with chopped thyme and a little butter.
Warm the olive oil in a shallow pan, stir in the onions and leave them to cook over a moderate heat for about 15 minutes until soft and deep golden in colour.
