Smoked Onion Puree

500g small peeled white onions or shallots
2 tbsp olive oil
2 tsp double cream
Wood Chips (Maple gives a sweeter smoke, but Oak and Hickory should work well and Mesquite is good with vegetables)

Heat the oven to 140OC / Gas Mark 1.
Place the whole onions in a roasting tray and drizzle with the oil. Roast for 2 hours until tender.
After they have cooled or when still warm, place the Onions in the Stovetop Smoker and smoke for around 10/12 minutes
Trim and peel the outer onions then blend in a food processor with the double cream until smooth.
Sieve and season then chill until ready to use.

Suggestion: Serve with Lamb or Venison