First sauté the potatoes gently in olive oil or goose fat until they are cooked and golden.
In another pan, sauté the mushrooms in butter with the chopped shallot, the fresh thyme and some sea salt and pepper. In another pan, just cover the onions with water and add a knob of butter and the sugar. Bring to the boil and then simmer gently for about 15 minutes or until the onions are cooked and the water has evaporated, leaving the onions lightly browned and glazed. Combine all the ingredients in a serving dish and serve with something like a simply grilled veal chop, which is exactly what I did at the two-star Michelin restaurant attached to the
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