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Smoked trout with sweet peppers served on a bed of fresh herbs

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Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

30 minutes

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Saffron pears with lavender mascarpone

Red wine jelly with pink peppercorns

Cooking with

Red wine jelly with pink peppercorns

needs to chill overnight

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Earl Grey tea bread with French blue chocolate ganache

1 hour

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Baked mushroom and chive custards

50 minutes

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Spiced yoghurt with fresh and dried fruit confetti

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Chinese-style steak and onions

5 minutes

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Onion confit tarts

80 minutes

Roasted onion flowers

Roasted onion flowers

1 hour

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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.