Posts Tagged ‘Hugh Fearnly-Whittingstall’

Food writer Hugh Fearnley-Whittingstall wrote about this  simple and delicious idea a couple of weeks back.

Not easy to use up all the spring onions/scallions in a bunch and this makes handy use of the stragglers in the fridge.

How many you do depends on the size of your grill–a bunch at a time on an average grill perhaps.

A warning though–once you start eating them it’s hard to stop picking at the pile on the serving plate.

for 2

a couple of bunches of spring onions/scallions

1 tblsp olive oil


a squeeze of lemon juice

a sprinkling of olive oil

salt and pepper

  • Heat an iron grill pad gently to hot.
  • Slice the onions lengthwise fairly thinly–taking care not to include a finger in the process.
  • Put them in a bowl and add the tablespoon of olive oil.
  • Turn the onions over in the oil to coat them nicely.
  • Add a pinch of salt.
  • When the pad is hot, tip the onions over it and spread them out evenly so they all get a chance to char a little.
  • Turn them and rearrange them as they color up and soften.
  • About five to seven minutes should do it but it depends on the grill and how many onions you are cooking at one go.
  • Transfer the onions back to the bowl, sprinkle with salt and pepper, a little more olive oil and the squeeze of lemon juice.

A tasty addition to a lunch plate of left-over roasted red pepper with a poached egg on top…

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