Onion sprouts with poached eggs

10 minutes

Norwegian salmon with a soyanut butter and sesame crust

Mexican cheese sandwich with banana guacamole

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

30 minutes

Saffron pears with lavender mascarpone

Cooking with

Red wine jelly with pink peppercorns

needs to chill overnight

Baked mushroom and chive custards

50 minutes

Spiced yoghurt with fresh and dried fruit confetti

Chinese-style steak and onions

5 minutes

Roasted onion flowers

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Cooking Time 1 hour

Ingredients

6 large brown onions
1/2 cup melted unsalted butter
Honey

Method

Take the brown onion and stand each one on its root end and slice almost through to the bottom into 8 wedges.
Rinse well. Place the onions in a roasting pan, leaving enough space for them to open during roasting.
Pour over butter and season.
Roast at 180°C, basting now and again, for an hour, or until tender.
Drizzle the roasted onion flowers with honey and return to the oven for a few minutes, until they start to catch.
Good with roast lamb.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Grilled spiced peaches