Onion flowers

To prepare the onion, cut off the top and, leaving the root intact, peel off the skin. Put onto a chopping board, root-side down. Leaving a little space around the root to hold the onion together, cut into quarters and then cut each quarter into eighths. Gently pull it open into a flower shape. Make sure the centre is exposed so that it cooks evenly.

Mix together the flour, 2 tsp of paprika, the garlic granules and a good pinch of salt in a mixing bowl. In a separate bowl, whisk together the egg and milk with a good pinch of salt. Dunk the onion into the egg mixture, turning so it is well coated and then put into the flour to coat thoroughly. Repeat the process so it’s completely covered.

Fill a pan no more than ⅓ full with sunflower oil and heat to 170C or until a cube of bread browns in 40 seconds. Using a slotted spoon, carefully put the onion, root-side down into the oil and cook for 10-12 minutes or until really crispy on the outside and tender in the middle. Remove from the pan, drain on kitchen paper and season well with sea salt flakes.

Meanwhile, mix together the mayonnaise with the remaining paprika and serve with the onion for dipping.