Compiled by Raphaella Frame-Tolmie Food production and recipes Michael Broughton Photographs Simon Scarboro Ingredients: • 12 baby onions • 30g butter • 60ml olive oil • 32 white button mushrooms, stemmed (set stems aside) • 2T garlic, chopped finely • 3T ginger, chopped finely • 90ml maple syrup • 200ml sake • 30g white miso paste • 200ml orange juice, reduced to 30ml • 60ml soy sauce • 2t Szechuan peppercorns • 3–4 cups chicken or vegetable stock • 16 Parisienne scoops of butternut, steamed • 1t pink peppercorns • Brussels sprout leaves and garlic croutons to garnish Directions: Peel the baby onions so that they are roughly the same size as the mushrooms. Heat a sauté pan and melt the butter and oil. Once hot add the baby onions, mushrooms and their stems, garlic and ginger, and brown them over high heat. Add the maple syrup, continuing to sauté until dark golden brown, then add the sake and reduce the mixture by half. Add the white miso paste, reduced orange juice, soy sauce and Szechuan pepper. Pour the stock over the onions so that they are almost covered, and simmer over medium to high heat until the liquid has reduced by half. Strain the sauce into a clean saucepan, using a fine-meshed sieve. Spoon the mushroom tops and onions out of the previously used saucepan and add them to the strained sauce. Bring to a low simmer and add the steamed butternut to heat through. Serve in shallow bowls, garnished with pink peppercorns, Brussels sprout leaves and garlic croutons, accompanied by freshly baked bread. Serves 6 This recipe was originally featured in the May 2012 issue of House and Leisure.