Ingredients
| SWEET AND SOUR ONIONS | |
| 6 small onions, halved | |
| ½ teaspoon salt | |
| 2 tablespoons white wine vinegar | |
| 2 tablespoons olive or neutral oil | |
| 2 tablespoons honey | |
| GARLIC HERBY POTATOES | |
| 2 tablespoons olive oil | |
| 500g small potatoes | |
| 1 small bulb garlic | |
| 30g butter | |
| 1 cup finely chopped herbs (we used a mix of mint, fennel & parsley) | |
| FOR THE YOGHURT | |
| 3 cups thick unsweetened yoghurt | |
| 1 tablespoon cracked black pepper | |
| zest and juice of 1 lemon | |
| TO SERVE | |
| ¼ cup sage leaves, crisped in hot oil |
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Toss onions with salt, vinegar and oil. |
| 3. | Roast for 20-30 minutes, until soft. |
| 4. | Remove from the oven and drizzle with honey then set aside. |
| 5. | When cool enough to handle, separate the onions into petals. |
| 6. | Keep the oven on and turn it up to 200°C to roast the potatoes. |
| 7. | Drizzle the olive oil into a roasting dish and place into the hot oven for 10 minutes to heat up before carefully adding potatoes and garlic to the hot dish. |
| 8. | Roast for 25- 35 minutes or until potatoes are golden and crispy and garlic roasted – check after 15 minutes and remove garlic if it’s soft right through. |
| 9. | Remove the dish from the oven and transfer hot potatoes to a bowl with the butter and herbs. |
| 10. | Squeeze the roasted garlic into the bowl. |
| 11. | Toss to combine the potatoes, butter, herbs and garlic. |
| 12. | Season with salt and pepper. |
| 13. | Mix together yoghurt ingredients and spread onto a platter or plate. |
| 14. | Top with potatoes, onions and sage leaves. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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