Pickled Red Onions with Cumin Seed
Make these onions at least 1-2 days ahead if you want them to develop this deep pink colour.
INGREDIENTS
1 small red onion, peeled and halved
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon cumin seeds
METHOD
Slice the onions very thinly (a mandolin is perfect for this) and place in a heatproof glass or ceramic bowl.
Pour over enough boiling water to cover and leave for 20 seconds. Drain well and return to the bowl. Add the lemon juice, salt and cumin, and toss to coat. Cover and refrigerate for at least 1 hour, turning occasionally. Drain and place in a bowl to serve. The onions can be made 3 days ahead.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.