As served at Hill House near Shipston on Stour last Saturday as part of the bistro menu we cooked and served.
The St. Agnes cheese I use is organic and comes from Gorsehill Abbey Farm in Broadway. It resembles feta, but with a much more subtle and refined taste. Although you can buy this cheese if you turn up at the farm, you can also find it in a range of local shops or mail order.
For the caramelised red onions - these are cooked for about an hour and a half - see an earlier post here and finished with balsamic syrup.
Chopped fresh thyme is sprinkled on top - as seen below.
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