Fried onion rings by Neil Perry.William MeppemeasyTime:<30 minsServes:4
These make a great side to a steak,dipped in barbecue sauce. I'm not a fan of thin onion rings as I think it then becomes more about the batter. The onion needs to shine through and to do that it needs to be at least one centimetre thick. I often go up to two centimetres and you really get great onion flavour. Season with salt only. Prepare the night before serving.