Aliums

Cilbir (Poached eggs with garlic yoghurt)

20 minutes

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Roast brinjals with spring onion and garlic yoghurt

10–15 minutes

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Baby marrow fries with garlic mayo

20 minutes

Aliums

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

30 minutes

Aliums

Lightly smoked trout with charred leeks

15 minutes

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Roast garlic and beetroot salad

20 minutes

Aliums

Home-made garlic-and-herb baguette

5 minutes

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Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Aliums

Garlicky mushrooms with spinach and cream

10 minutes

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Home-Made Pickled Onion Jaffles

25 minutes

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Blooming onions

20 minutes

Aliums

Slow-Roasted Verjuice-and-Garlic Onions

1 hour

Slow-Roasted Verjuice-and-Garlic Onions

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

2 red onions
2 white onions
2 bulbs garlic
4 T olive oil
6 sprigs thyme
2 T Demerara sugar
1 cup verjuice
salt, to taste

Method

Preheat the oven to 180ºC. Halve the onions and garlic bulbs horizontally.

Place them on a large baking tray and coat with the olive oil. Add the thyme, scatter over the sugar and pour over the verjuice and season.

Roast for 45 minutes to 1 hour, turning often and adding extra verjuice if necessary, until the onions and garlic are cooked through and slightly charred.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Cilbir (Poached eggs with garlic yoghurt)

Roast brinjals with spring onion and garlic yoghurt

Baby marrow fries with garlic mayo

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

Lightly smoked trout with charred leeks

Roast garlic and beetroot salad

Home-made garlic-and-herb baguette

Ginger-and-garlic prawn kebabs with a fragrant salad

Garlicky mushrooms with spinach and cream

Home-Made Pickled Onion Jaffles

Blooming onions

Slow-Roasted Verjuice-and-Garlic Onions

Slow-Roasted Verjuice-and-Garlic Onions

Ingredients

Method