Stuffed Onion Petals

With Cheddar, mushroom & pine nuts

Serves: 2-3

Cooking time: 1 hr 15 mins

Gluten-free

• 3 sweet or white onions
• 2 tbsp olive oil
• 25g/0.9oz Ivy’s Reserve Vintage Salted Butter, plus extra for greasing
• 2 garlic cloves, crushed
• 2 portobello mushrooms, finely chopped
• 4 sprigs fresh thyme, leaves picked
• 20g/⅛ cup pine nuts
• 50g/⅓ cup breadcrumbs
• 1 lemon, zest only
• 4 sprigs fresh flat-leaf parsley, finely chopped
• 75g/2.6oz Ivy’s Reserve Vintage Cheddar

1. Preheat the oven to 190°C/170°C fan/ 375°F/gas mark 5.
2. Cut the onions in half from the root. Peel away the skin and use a teaspoon to take out the inside of the onion halves (keeping them to one side), until there are about 2 or 3 outer layers remaining.
3. Arrange the onion halves cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with ½ tbsp oil. Cover the dish tightly with foil and bake for 30 mins until they are tender.
4. Meanwhile, finely chop the removed centres of the onions. Melt the butter with the oil in a large frying over a medium heat. Add the chopped onions and garlic and cook for 8 mins, until softened. Add the mushroom and thyme leaves and fry for another 8 mins until beginning to caramelise.
5. Remove to a bowl and add the pine nuts, breadcrumbs, lemon zest and parsley. Season and add most of the Cheddar. Mix to combine.
6. Spoon the filling into the softened onion petals in the baking dish.
7. Scatter over the remaining Cheddar, drizzle with the remaining olive oil and bake for 15-20 mins until bubbling and golden brown. Serve with salad.