The bright, punchy flavours of scallions and onions add a welcome bite and hint of sweetness to dishes.
The bright, punchy flavours of scallions and onions add a welcome bite and hint of sweetness to dishes. Make them the stars of your table with these fresh and creative ideas.
This sweet-andsour onion combo is delicious with grilled meat or ﬁsh, or spooned over toast.
If you can’t ﬁnd spring onions, use shallots.
START TO FINISH: 20 MINUTES
Trim the stringy roots from 1 bunch of spring onions, keeping the root ends intact. (If using shallots, peel and trim 8, keeping the roots intact.) Halve lengthwise any that are larger than the rest, so they all cook at the same rate. Heat 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Add the onions and cook, turning occasionally, until golden brown and almost tender, about 10 minutes. Add ¼ cup dried apricots, 2 tablespoons rice wine vinegar, and a pinch of kosher salt. Stir well, then cover; reduce the heat to low, and cook until glazed and tender, about 5 minutes. Uncover, stir well, and sprinkle with ¼ teaspoon red chilli ﬂakes before serving.
These Korean-style savoury pancakes can be a main course or a side.
MAKES: 4 PANCAKES
> 1 small red bell pepper, trimmed and cut into thin strips
1. Mix the vinegar, sesame seeds, chilli, 2 tablespoons soya sauce, and 1 teaspoon honey in a small bowl for serving.
2. Mix the flour, ½ cup cold water, the remaining teaspoon soya sauce, and the remaining ½ teaspoon honey in a bowl until smooth.
3. Heat the oil in a large non-stick skillet over medium-high heat. Arrange the scallions and peppers in 4 rectangles in the pan, alternating the pieces and spacing 0.5cm apart. Carefully drizzle the batter over each rectangle, dividing evenly. If needed, spread the batter to cover the vegetables in a thin layer.
4. Cook until the bottoms of the pancakes are browned, 3 to 4 minutes, then carefully flip and cook until the other sides are browned, 2 to 3 minutes. Transfer to serving plates and serve with the dipping sauce.
Impressive but easy, this tart has an addictive savoury-sweet ﬁlling.
SERVES: 4 TO 8
> 2 tbsp ﬂat-leaf parsley
1. Preheat the oven to 215 deg C. Line a half sheet pan with parchment.
2. Put the pastry on the parchment. Roll into a 33cm by 13cm rectangle. With a sharp paring knife, score a 1cm rim around the edges without cutting through the pastry. With a fork, poke holes in the pastry inside the rim.
3. Bake until golden and pu ed, about 15 minutes. While the pastry bakes, heat the oil in a skillet over medium heat. Add the sweet onion and a generous pinch of salt. Cook, stirring occasionally, until caramelised, translucent, and tender, about 10 minutes.
4. Remove the pastry from the oven and gently press down on the pu ed centre inside the rim with a spatula or a fork. Spread the caramelised onion evenly over the ﬂattened pastry, then top with the olives and feta.
5. Bake until the pastry is golden brown and the ﬁlling is hot, 15 to 20 minutes. Top with the red onion, parsley, and a grinding of pepper. Serve hot, warm, or at room temperature.
TEXT GENEVIEVE KO PHOTOS GREG DUPREE FOOD STYLING CHELSEA ZIMMER PROP STYLING CHRISTINE KEELY