ONIONS STUFFED WITH ROAST SQUASH, HAZELNUTS AND CHILLI

This is simple to put together, yet looks stunning – and the stuffing is full of sweet, spicy, earthy flavours.

SERVES 4

H 8 medium white onions

H glass of white wine

H 3 sprigs of thyme

H 400g squash, such as crown prince or butternut, peeled, deseeded and cut into 2.5cm pieces

H 50g hazelnuts, roughly chopped

H 1 red chilli, deseeded and finely chopped

H finely grated zest and juice of 1 orange

H finely grated zest and juice of 1 lime

H 3 tbsp extra virgin olive oil

H 2 tbsp sunflower oil

H sea salt and freshly cracked black pepper

1 Preheat the oven to 180C/160C fan/gas 4. Remove the outermost layer, as well as the papery skin, from the onions and put in a small roasting tray, root side down. Add the wine and thyme sprigs, cover the tray with foil and roast in the oven for 1 hour, or until soft.

2 Put the squash in a small roasting dish with the hazelnuts, chilli, citrus zest, 2 tbsp of olive oil and seasoning. Toss to mix and roast for 20-30 minutes until softened. Take the dish from the oven, add the citrus juice and mash with a fork. Check and adjust the seasoning as needed.

3 Once the onions are cooked, take them out and turn the oven up to 230C/220C fan/gas 8. When the onions are cool enough to handle, carefully cut away the root end and gently tease out the centres, leaving the two outer layers intact; set the prised-out onion flesh aside. Gently push the squash mixture into the onion cavities so they look like whole onions again.

4 Return the stuffed onions to the roasting tray, brush with the remaining olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until the filling is piping hot and the onions gain a little colour.

5 Meanwhile, blitz the soft onion flesh in a jug blender, then trickle in the sunflower oil slowly to make a creamy sauce. Check and adjust the seasoning and reheat if necessary.

6 Serve the stuffed onions with the sauce poured over.