Roasted green onions with raisins

Serves 4

Mark has used raisins instead of dried wild berries in this recipe (Jason Lowe)

This was one of the starters at the feast. It's deliciously simple and it was served with tiny dried wild berries; for this recipe I've used raisins instead. If you can't find large bulbous spring or green onions, then you could use large shallots.

250-300g large spring onions, cut to about 5-6cm from the ends
2tbsp raisins, soaked in water overnight
100ml red wine
2-3tbsp olive oil
Salt and freshly ground black pepper

Preheat the oven to 180C/gas mark 5. Place the onions in a roasting tray with the olive oil and season. Cook for about 30 minutes until tender, turning them as they are cooking.

Meanwhile, drain the raisins, put them in a pan with the red wine and simmer until the wine has evaporated.

To serve, toss the raisins and onions together and serve hot or at room temperature.