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Roast red onions


You'll need

6 Spanish onions, unpeeled 6 thin speck slices (see note) 3 thyme sprigs, leaves removed 30 ml extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Trim onion bases with a sharp knife, then cut a cross about two-thirds of the way into top of each onion. Place speck slice in each, transfer to a small roasting pan, season to taste, scatter with thyme leaves, drizzle with olive oil and roast until very tender (1 hour 45 minutes-2 hours). Serve onions in skins with roast loin of Wessex saddleback.
Note Speck is salt-cured, smoked boned pork leg. You can substitute prosciutto or flat pancetta.

At A Glance

  • Serves 6 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 6 people

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