Red Onion Marmalade:
# Fry the onions in a frying pan over a fierce heat until they start to soften.
# Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme.
# Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left.
# Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove.
# Once you are happy with the flavour, season with a little salt and pepper and put to one side.
# Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!)
# Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool.
# When you are ready, re-heat the fryer to 180°C and return the chips until golden brown.
# Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt.
# Sprinkle the rings of onion with flour to dust them before putting them into the beer batter.
# Then plunge the onion rings into the deep fat fryer and cook until golden and crispy.
# Place all of the burger ingredients into a bowl and mix together using a large spoon.
# Season with a good pinch of salt and pepper.
# Form four burgers from the mixture.
# Heat some vegetable oil in a frying pan.
# Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown.
# Once brown on both sides place in the oven at 180°C for 6 minutes.
# Cook the bacon under a grill until cooked but not crispy.
# Melt the Wensleydale cheese on top of the burger under the grill.
Tip: This dish looks great on a rectangular plate.
# Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate.
# At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them.
# Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.