2 medium-sized red onions, thinly sliced generous pinch of salt juice of 1 lemon.
Sprinkle the onions with salt and toss. Leave to stand for 20 minutes, then place in a sieve and wash under cold water. Transfer to a bowl and squeeze over the lemon juice. Serves 6.
200 g (7 oz) unsalted butter, cut into cubes 6 eggs, size 1, separated 200 g (7 oz) caster sugar 6 tablespoons Amaretto liqueur cocoa powder, to dust icing sugar, to dust black cherries, to decorate.
A dish of Red Onion Relish (far left) is served with Salmon Teriyaki Style. Berit works in the Gullicks kitchen (below, left), which was designed by Katie, herself a cordon bleu cook.