Onionporridgewith
roastedonionsandthyme
SERVES2 ASA MAIN,4 ASA STARTER.
HANDS-ON TIME 30 MIN, OVEN TIME 35 MIN
Thisporridgeissomewhere
betweena creamyrisottoand
a breadsauce,andgoessowell
with sweet roast onions.
- 60gbutter
- 1 tbspoliveoil,plusextrato drizzle
- 6-8freshsageleaves
- 4-6freshthymesprigs
- 4 largefirmonions, halved
throughtheroot - 425mlvegetableorchicken stock
- 100gporridgeoats
- 50ghardcheese,suchaspecorino
orparmesan(vegetarianif need
be),grated,plusextratoserve - 2-3tbspdoublecream
- Crustybread and green salad
to serve
1 Heattheovento190°C/170°Cfan/
gas5.Puta heavy-basedovenproof
fryingpanorhob-safeshallow
roastingdish(onewitha lid)over
a medium-highheat.Addhalfthe
butterand1 tbspoftheoliveoil.
Whenit’sbubbling,scatter in the
herbsandseason.
2 Put the onions cut-side down into
thepan/dishandletthemsizzlefor
4-5minutes,butdon’tletthebutter
burn.Tucka smallsheetof
compostablebakingpaperdown
aroundtheonions,coverwiththe
lid,thenbakeintheovenfor
20 minutes.Removethelid,then
returntotheovenfora further
15 minutesuntiltheonionsare
exceptionallysoftandtenderand
caramelisedontheunderside.Lift
themoutontoa platetorest.
3 Removeanydarkerbitsofherb
fromthepan/dish,thenputona
mediumheat.Add400mlstockand
bringuptoa simmer,scrapingup
thebitsfromthebaseofthepan.
4 Stirintheporridgeoats,turn
downtheheattoa lowsimmerand
keepstirringfor5-6minutes.If the
porridgeislookingtoothick,add
a dashmorestock(itshouldhave
theconsistencyofbreadsauce).Stir
intheremainingbutterandgrated
cheese,thenaddthecreamand
a grindingofblackpeppertotaste.
5 Spoontheporridgeintoa warmed
servingdishandarrangetheonions
ontop.Drizzlewitha littlemoreoil
andservewithmorecheese,some
crustybreadanda greensalad.
PERSERVING(FOR4)4 31kcal s,
27.9gfat(13.9gsaturated),9.7g
protein,31.7gcarbs(12.5g sugars),
0.5g salt, 6.8g fibreWHAT’SINSEASONINFEBRUARY
Onionsareparticularlygoodinwinter,bringing
muchjoytothekitchenthroughtheleaner
months,ofwhichFebruaryisdefinitelyone.That
said,there’sstilla wealthofseasonalingredients
toinspireyourcold-weathercooking...lParsnips,celeriacandswedewon’tbeattheir
peakformuchlongernow,somash,roast,purée,
bakeandgenerallycook the heck out of them
whileyoustillcan.
lEnglishwhiteandredcabbagesarecomingto
anendtoo,butit’seasytopreservethemforthe
monthsahead.Lookfor‘asimplefermented
cabbagerecipe’inthewinterrecipesection
atgillmeller.comandfindother cabbage recipes at
deliciousmagazine.co.uk.
lLine-caughtcod,rockoystersandbrowncrab
allthriveinthecoldwatersofwinter,sonow’s
agoodtimetopayyourfishmongera visit.
lChicoryandradicchioleaveshavea bitteryet
invigoratingflavour.I lovetheminsaladswith
bloodorangesandceleriacorbraised with cream,
anchovies,garlicandrosemary.
lCurlykaleandcavoloneroarepackedwith
vitaminsandantioxidants– everything we need
to keep us going into March.what’s good now.