Here’s a simple spicy little snack/starter from Gregg ‘beefy beefy mushrooms’ Wallace.
Preparation time: 5 minutes
Cooking time: 5 minutes
Skill level: easy
Recipe: Gregg (bbm) Wallace
- spring onions – 20
- harissa paste – 4 tbsp
- olive oil
- lemon – wedge to serve
- rock salt
Trim and wash the spring onions and place in a bowl of boiling water for 4 minutes.
Remove and dry with kitchen paper.
Place the onions on a hot griddle and brush with olive oil. Cook and rotate for a few minutes until striped.
Toss in the harissa, season with rock salt if necessary and serve with the wedge of lemon.
Verdict: “Spicy spicy onions”
Drink: The last of the Berlin beer.
Entertainment: ‘Big Night’ on DVD. Possibly one of the best omelette cooking scenes in the history of cinema…discuss.