Prep 20 min

Cook 1hr 20 min

Serves 4

4 medium yellow or white onions (about 200g each)

200g cooked green or puy lentils, drained

1 tsp red chilli flakes

1 tsp ground cumin

1 tsp ground coriander

Zest of 1 lemon

Fine sea salt

½ tsp ground black pepper

35g panko breadcrumbs

2 tbsp (30ml) extra-virgin olive oil, or unsalted butter, melted

2 tbsp (30ml) fresh lemon juice

12 strands osaffron

120ml vegetable stock

4 garlic cloves, peeled and minced

2-2¼ tbsp (8g) chopped coriander leaves

Peel the onions and discard the outer papery skins. Trim the base off the onions and put them in a saucepan wide enough to hold them all in a single layer. Put the kettle on, then pour over enough boiling water to cover the onions. Put the saucepan over a medium heat for about four minutes, and simmer until the onions are just tender but not falling apart. Carefully lift out the onions with a slotted spoon and transfer to a board.

Slice a quarter off the top of each onion and reserve. Using a paring knife or spoon, carefully scoop out the middle, to create a hole in the centre of each onion. Chop the reserved tops and scooped-out centres of the onion, and set aside 30g – save the rest for another dish.

In a medium bowl, fold the lentils, chilli flakes, cumin, coriander and lemon zest with the chopped onion flesh, then season.

Fill each onion with the lentil mixture, then top with a tablespoon of breadcrumbs. Transfer to a 24cm roasting pan or dish and drizzle the tops with olive oil.

Heat the oven to 190C (170C fan)/375F/gas 5. Stir the lemon juice, saffron and garlic in a medium bowl with the stock. Pour this into the onion pan, then bake, uncovered, for about 45 minutes, until the onions are golden brown. If the liquid starts to dry out too much, add some boiling water; you should have at least 60ml left at the end. Remove the pan from the oven, garnish with the coriander and the juices from the dish, and serve warm.

This article was amended on 24 June 2021 to correct the amount of extra-virgin olive oil in millilitres used in both recipes.