Cannellini bean purée with charred onions and rocket

1. Preheat the oven to 200˚C, gas mark 6. Cut 3 onions into 2cm wedges. Put on a baking tray with 7 garlic cloves, toss with 2 tbsp olive oil and season. Roast for 20-25 minutes until soft and beginning to char.

2. Meanwhile, finely chop the remaining onion and add to a pan with 2 tbsp olive oil. Sauté over a medium heat for 10 minutes until translucent, taking care not to let it burn. Slice the remaining garlic clove and add to the pan along with the beans and 100ml just-boiled water. Bring to the boil and bubble for 2 minutes, then season and remove from the heat. Put in a food processor with 40ml olive oil and the lemon juice; whizz until completely smooth. Season if needed.

3. Spread the bean purée out on a large serving plate. Top with the charred onions, garlic and rocket; drizzle over the balsamic vinegar and the remaining 10ml olive oil. Serve alongside roasted cauliflower or meats.