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Roasted radicchio and figs with Stilton and balsamic onions
Serves 4 Starters and mains
Ingredients
- 1 radicchio (if unavailable use 2 red chicory, each sliced into 4 lengthways)
- 1 large red onion
- 2tbsp balsamic vinegar
- 4 figs
- 100g mature Stilton cheese
- olive oil
- sea salt flakes
- coarse black pepper
Method
Preheat the oven to 200C/400F/ Gas 6. Remove the outer leaves from the radicchio, and cut it, through the root, into 8 wedges. Arrange these in a medium-sized roasting dish.
Peel the onion and cut it into 4 wedges, leaving the root intact on each piece. Slice 1 piece as finely as you can manage – the sharper the knife, the better. Put the slices into a bowl, pour over the balsamic vinegar and leave to macerate until required.
Slice each of the remaining 3⁄4 of the onion into 4 slithers, leave the root on each slither so the onion layers hold together in each chunk.
Put these into the dish with the radicchio. Quarter the figs and add to the dish, then pour over 3tbsp of oil and a generous pinch of salt and pepper. Toss everything together, then roast for 15-20 minutes until the onions are fairly soft, the radicchio is wilted and the figs are mushy.
Crumble over the Stilton and return to the oven for a few minutes until the cheese melts. To serve, scatter over the macerated onions.
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