Serves 6

These delightful stuffed onions can be served as a starter with slices of toasted garlic ciabatta and a green salad, or as a stunning side dish to accompany meat or fish main courses.

20g dried porcini mushrooms

500ml ruby port or red wine

500ml chicken or beef stock

Sea salt and freshly ground black pepper

6 medium red onions, peeled and left whole

Olive oil, for cooking

150g pancetta, chopped

150g chestnut mushrooms, finely chopped

2 large handfuls of shredded Savoy cabbage

100g cooked chestnuts, chopped

1 Preheat the oven to 200C/Gas 6. Put the dried porcini mushrooms in a small bowl, cover with boiling water and leave to soak for 10-15 minutes. Pour the port (or red wine) and stock into a large pan, add a pinch of salt and bring to the boil. Lower the onions into the liquid and boil for 3-4 minutes. Remove and drain on kitchen paper, reserving the poaching liquor.

2 Cut each onion in half and scoop out the centre with a spoon, leaving 2-3 layers intact round the outside. This will give you 12 onion shells. Finely chop the scooped-out flesh.

3 Drizzle a little oil in a frying pan and sauté the chopped onion and pancetta together over a medium heat for 5 minutes. Drain the porcini mushrooms from the soaking liquid and chop finely. Add the porcini and chestnut mushrooms to the pan and sauté for 2-3 minutes. Stir in the shredded cabbage and sauté for 1-2 minutes until softened slightly. Tip the mixture into a bowl and allow to cool slightly. Mix in the chestnuts and add seasoning to taste.

4 Put the onion shells in an ovenproof dish and drizzle with olive oil. Fill each shell with the stuffing. Pour over 150-200ml of the reserved poaching liquor, then cover the dish tightly with kitchen foil and bake for 15 minutes. Remove the foil and continue to cook the onions for 20 minutes, basting them every 5 minutes to prevent the surface of the filling from burning. Remove from the oven and serve at once.

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