Roasted Apple, Raisin and Red Onion Relish
Photography Aaron McLean.
Use an apple that will hold its shape during cooking, such as Braeburn.
INGREDIENTS
3 apples, peeled, halved and cored
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons finely chopped rosemary
½ cup raisins
zest and juice 1 lemon
3 tablespoons honey
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients in a roasting dish and season. Roast for 30 minutes, turning occasionally until the apples are tender but not collapsing. Serve warm or at room temperature.
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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.