Known as “eat and drink” in Palermo, this is a super-simple and totally delicious bite to serve alongside a large glass of something cold.
INGREDIENTS
12 spring onions, root end trimmed off and halved lengthways
sea salt and ground pepper
12 slices streaky bacon
1 lemon
METHOD
Season the onions then put two halves back together. Wrap a slice of bacon around each one from end to end.
Place on a preheated barbecue grill or in a large sauté pan and cook, turning occasionally, until the bacon is cooked and crispy and the spring onions are wilted.
Remove from the grill and slice each one into 3cm pieces. Place on a serving plate and top with a squeeze of lemon juice, a grind of pepper and some sea salt. Serve immediately. Makes 12
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.