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Chip and Dip and Champagne.

Chip and Dip and Champagne.

2 large red onions, sliced 1cm thick (you need around 120g cooked onion)

foodies Extra Virgin Olive Oil

500 crème fraiche

1 T white wine vinegar

50g baby gherkins finely chopped, plus extra to serve

50g finely chopped green olives, plus extra to serve

salt flakes and freshly ground black pepper

juice and finely grated zest of 1 lemon

1-2 small sprigs flat-leafed parsley, roughly chopped, to serve (optional)

good-quality salted potato chips, to serve

1. Heat the oven to 190°C fan bake.
2. On a lined baking tray, lay out the onion slices, drizzle with a little foodies Extra Virgin olive oil and sprinkle with foodies Flaky Sea Salt.
3. Roast until browned and deliciously slightly charred, around 20 minutes. Don’t be fearful, as it’s the almost burnt dark, bitter and caramel-roasted bits that make this dip what it is.
4. Allow the onions to cool, then chop roughly. In a bowl, mix the roasted onion with the crème fraîche, followed by all the other ingredients. Stir to combine.
5. Importantly, as some chips are saltier than others, taste your dip with a chip and adjust the seasoning or acidity with extra vinegar if preferred.
6. Cover and refrigerate for ½ hour for the flavours to get to know each other.
7. Place in a pretty bowl, sprinkle with extra chopped olives and gherkins, and cracked pepper and parsley if you prefer, and serve with good-quality salted potato chips and chilled Champagne.
8. Will last for a week covered in the fridge.

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