Spring onions belong to the family of allium vegetables, which provide anti-inflammatory sulphur-containing compounds and cancer-protective polyphenols and flavonoids (like quercetin) that may help prevent the onset or progression of certain types of cancers, especially those of the stomach, colon, larynx and esophagus. The sauce that accompanies them here contains garlic, tomatoes, red pepper, olive oil and hazelnuts (you can use almonds here too), all of which boast anti-oxidant and anti-cancer properties. This recipe is inspired by a traditional winter/springtime dish from Catalonia in north-western Spain. There, the so-called "calçots" are cooked over the embers of vine clippings from the nearby vineyards. Once they're cooked, you peel off the outer layer of charred skin, dip the onion into the traditional romesco sauce, tilt your head back and lower the onion into your mouth (this lovely video shows how it's done: www.youtube.com/watch?v=NrxjxQBKy7I). This dish is wonderfully messy to eat, which is why restaurants always bring you a bib alongside your calçots. Here we cut down on the mess-factor by braising the spring onions in the oven, thus avoiding soot and making them easier to eat using a knife and fork, if you must. (Though I won't stop you from eating them with your fingers :-) ...) This recipe is not in Zest for Life, but I'm happy to send it to you if you email me at conner@nutrelan.com.

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