Stuffed onions

• very large onions4
• olive oil↗2 tbsp tbsp
• pomegranate molasses↗2 tbsp tbsp
• Greek yogurt↗50g g
• fresh breadcrumbs↗50g g
• lamb mince400g g

  (20% fat)

• egg↗1

  beaten

• ground allspice1 tsp tsp
• cinnamon↗½ tsp ground tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• mint↗½ small pack

  chopped

• flat-leaf parsley↗½ small pack

  chopped

Step-by-step instructions

1. 1

   Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you’re discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.

2. 2

   When the onions are cool enough to handle, carefully peel and set aside their outer layers – you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.

3. 3

   Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.

4. 4

   Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.