Asian-Style Baked Onions, Potatoes & Sweet Potatoes

• coriander seed↗1 teaspoon
• sichuan pepper (or dry green or black peppercorns)↗1 teaspoon
• kalonji (black onion seeds , aka nigella)↗1 teaspoon
• star anise2
• sea salt↗1⁄2 teaspoon
• large Spanish onions, peeled↗2
• large potatoes, such as Desiree, unpeeled↗3
• large sweet potatoes, peeled↗2
• tablespoon peanut oil or 1 tablespoon vegetable oil1 tablespoon
• FOR THE GLAZE
• tablespoons tamari or 2 tablespoons light soy sauce↗2 tablespoons
• tablespoon peanut oil or 1 tablespoon vegetable oil1 tablespoon
• fresh lime juice (optional) or lemon juice, to serve (optional)↗

Step-by-step instructions

1. 1

   Preheat the oven to 220C/Gas 7/fan oven 200°C

2. 2

   Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.

3. 3

   Tip the ground spices into a very large mixing bowl.

4. 4

   Cut the onions into sixths, leaving a little root attached to hold the layers together.

5. 5

   Cut the ordinary potatoes into six segments, length ways.

6. 6

   If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.

7. 7

   Put all the vegetables into the mixing bowl.

8. 8

   add the oil and toss thoroughly, using clean hands.

9. 9

   Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)

10. 10

    Spread the vegetables out in a single layer and bake them for 25 minutes.

11. 11

    Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.

12. 12

    Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.

13. 13

    A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.