Here's a recipe for the garlic, onion and thyme sauce we used to serve with lamb at Y Polyn a few years back. Maryann thinks we based it on something Raymond Blanc did.

Jay Rayner had it when he reviewed us and liked the sauce so much he mused about spreading it all over himself. Maybe you don't want to picture that.

Ingredients

4 large onions peeled and thickly sliced

125g salted butter

6 shallots peeled and quartered

6 cloves of garlic peeled and halved

6 sprigs of thyme - salt and pepper

Method

Melt the butter in a heavy pan over a low heat and add the onions, shallot, garlic and the leaves from the thyme. Throw in a pinch of salt and a good grind of pepper. Cook all this slowly for about an hour and a half until the mixture is soft and caramelised, stirring occasionally. Puree the mixture in a processor or with a stick blender, put to one side and reheat as needed. Serve with any roast or grilled lamb you like. Smearing of body parts is optional.