Heat the oil in a pan and gently cook the shallot until soft and tender. Allow to cool and stir in the rest of the ingredients.

For the Burnt onion petals:

• Leaving the root and skin on, cut in half and drizzle with oil, season and place in a frying pan flesh side down on a medium heat until they are quite black. Allow to cool then cut the root off and separate the onion into petals. Or if you’re cooking the steaks over charcoal you could cook the onions over the coals.

For the Pickled walnut puree:

• Strain the liquid from the walnuts but keep the liquid. In a small blender put the walnuts and about half the liquid then blend until a smooth puree has been achieved, you may need to add more liquid.