Onions Grown by Nigel Venni at Riverford on Sacrewell Farm, Peterborough

£1.40 / 500g

About

A humble vegetable, but a very important one – almost every meal begins with the peeling of an onion. They make a brilliant base for all sorts of dishes, from soups, stews and stocks to pasta sauces, stir-fries and curries. Ours are pretty pokey, so have some tissues to hand!

Plastic free

Country of origin

Grown in

The UK

UK Seasonality

The season begins with fresh, green onions with their tops on from May. Dry white and red onions are around from July to February.

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How to prepare

Onions are the foundation of so many dishes – but they can also be the centrepiece. Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/ Gas 6 for about 45 mins, until tender.

Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spread thickly on a sheet of shortcrust pastry with a scattering of anchovies and olives before baking for 20 mins for pissaladière (a bit like pizza).

Storage

Keep cool and dry, preferably somewhere with a bit of air movement.

Our netting is 100% home compostable, made from PEFC-certified beechwood (a by-product of the foresting industry). Simply cut off the metal clips and put the net on your compost heap or in your council compost bin.