Trim the top and backside of each onion so it sits flat, then put the items, cut aspect up, in a roasting tin. Drizzle with 30 g (1 oz/1½ tbsp) of the olive oil and sprinkle the thyme and nigella seeds over the top. Divide 30 g of the butter into small items and place on prime of every onion piece. Roast for forty five minutes, or until the onion is softened and barely browned on the perimeters. I’ve used crème fraîche on this recipe to add a little acid; you could use sour cream or a plain milk kefir as an alternative. Fresh goat’s cheese offers a stability for the sweetness of the roasted onions – a more mature cheese will give a deeper flavour.

• Wrap pan with foil and place on a large rimmed baking sheet.
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