Variation: If radicchio isn’t available, you could use red chicory. In which case, I’d use two chicory roots, slicing each into four lengthways.
Perfect Plates, by John Whaite, Published by Kyle Books
Photography by Helen Cathcart
- 1 radicchio
- 1 large red onion
- 2 tablespoons balsamic vinegar
- 4 figs
- 100g Stilton
- Olive oil
- Sea salt flakes
- Coarse black pepper
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Remove the outer leaves from the radicchio and cut it, through the root, into eight wedges. Arrange these in a medium-sized roasting dish.
- Peel the onion and cut it into four wedges, leaving the root intact on each piece. Slice one 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 three quarters of the onion into four slithers and, it bears repeating, leave the root on each slither so that 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 3 tablespoons oil and add a generous pinch of salt and pepper.
- Toss everything together and 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.