Pick a normal onion early in the growing season and you'll get a spring onion. Spring onions are useful for adding a marked onion note to dishes, particularly when used raw.
Five-spice duck breasts with honey and soy
Red-cooked pork belly
Quick and easy sushi maki (sushi rolls)
Speedy miso noodles with soft boiled egg
Spicy prawn rice with fried egg
Tuna bean salad
Chicken, spring onion, chilli and wild rice grain bowl
Avocado, tomato, feta and brown rice grain bowl
Sweetcorn fritters with homemade ketchup
Baked eggs in avocado with pitta
Spring onion, potato and cheese fritters with quick pickled beetroot
Herby smoked salmon omelette
Caribbean toastie cups with avocado, mango and mint
Vegetable pakoras
Fennel beetroot slaw
Sweet and sour slaw
Quinoa goji tabbouleh
Mixed bean salad
Bacon, egg and cheese muffins
Virgin Mary
Spring onions should have dark-green leaves and fresh-looking roots. Choose firm bulbs with even-coloured skins and no signs of sprouting.
Serve spring onions in salads, or sprinkled over Chinese dishes (particularly steamed fish), or stirred into raita or traditional Irish champ (mashed potatoes speckled with chopped spring onions). They can also be brushed with olive oil and chargrilled whole.
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