Chinese-Style Roast Squab with Onions and Garlic

This dish is based on the classic Chinese technique used for Peking duck. The genius who came up with the technique will probably never be known, but the idea of steaming and imparting fragrance from the inside and roasting and caramelising the skin from the outside is simply brilliant. This recipe needs only simple accompaniments: here I’ve used different varieties of garlic and onions.