• 1 kg red onions
• 4 Tbsp olive oil
• 1 Tbsp sherry vinegar
• ¼ tsp ground cinnamon
• 1 cup mint leaves

Preheat the oven to 200C.  Peel and cut the onions into thick wedges.  Put them in a shallow oven proof dish lined with baking paper.  Season with a little salt and freshly ground pepper.  Pour over 2 Tbsp of the olive oil.  Leave to cool.

Cook the onions for about 30 mins until they are golden brown.  Transfer to a shallow bowl and pour over the remaining oil, adding the vinegar, cinnamon and salt.  Sprinkle with the chopped mint and serve at room temperature.

• 1 ripe avocado
• ½ cup of Olivani spread
• 1 tsp vanilla essence
• 1 c cocoa
• 3 c icing sugar
•  ½ of chopped walnuts

Line a small shallow dish with foil and set aside.  In a medium sized saucepan melt the Olivani over a low heat.  Once melted, puree with the avocado in the food processor or blender until very smooth.

Return the mixture to the saucepan over a very low heat and add the rest of the ingredients, except the walnuts.  Add the icing sugar a portion at a time.

Once all the sugar has been added the mixture should be quite thick.  Add the walnuts and transfer into the prepared dish.  Top with extra walnuts if desired.

Refrigerate overnight or for at least four hours, and keep it stored in the fridge.

(I actually halved the recipe and it made plenty!)