In a wok, heat oil, then fry diced onions over medium to high heat – alternate between the two to speed up the process, taking care not to burn the onions – stir occasionally for 20 minutes or so until onions are a golden-brown colour and caramelised, then turn heat down to low.

Add the sea salt, white pepper, garlic powder, ground paprika and ground star anise to the caramelised onions, stir well to combine over low heat for another minute or two, then turn off heat and transfer the onions to a cold dish to allow to cool, then refrigerate until needed.

In a food processor, blend the cream cheese, sour cream, mayonnaise, half the finely sliced spring onion/scallion and one tablespoon of crispy fried shallots for a minute or so, just until well-combined. Alternatively, stir vigorously by hand in a mixing bowl. Taste, and adjust the seasoning/spices to suit your palate if needed.

Transfer to a serving bowl and garnish with the remaining slices of spring onion/scallion and crispy fried shallots and serve with Jatz biscuits for a real nostalgia trip – or crackers, chips or crudités.

Alternatively, refrigerate until needed then remove from fridge an hour before serving and stir to soften, then garnish.