Creative new ways to enjoy spring onions

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    spring onion cover

    Enjoy a taste of the season with these creative recipes guaranteed to put a spring in your step. Spring onions are in season from March to October and pair well with meat, eggs, cheese, butter, sour cream, ginger, garlic, soy sauce, sesame and mustard. Spring onions have a slightly milder taste than regular onions, which makes them ideal to serve raw in a salad or over noodles. The firm white bottoms can be used like onions, while the milder green tops can be used like chives.

    Quick noodles with spring onions, garlic and ginger 

    Quick noodles with spring onions, garlic and ginger

    These no-fuss noodles are perfect for a quick mid-week meal. Serve them as they are, or customise to use up leftovers like sliced beef, crunchy veg or a fried eggs. If you have extra spring onions and more time in the kitchen, definitely try out these addictive spring onion pancakes to serve alongside these noodles.

    Cheat’s chicken salad with charred spring onion vinaigrette

    CHEAT’S CHICKEN SALAD WITH CHARRED SPRING ONION VINAIGRETTE

    This is so easy, it can hardly even be considered a recipe! Charring the spring onions give a smoky depth of flavour to this refreshing salad.

    Cheesy spring onion tart

    cheesy spring onion tart

    If you’re looking to impress, look no further than this cheesy spring onion tart. Whether it’s for a light lunch or afternoon tea, this. moreish, buttery tart is guaranteed to be a hit.

    Something extra to serve on the side

    Butter braised spring onions

    Serves 4

    Lay 12 spring onions in a large frying pan, trimming the tops to ­fit if necessary. Add 30g butter and 120ml water and season with salt and pepper. Bring to a boil, then cover with a lid and reduce the heat. Simmer for 15-20 minutes until the whites are just barely tender. Remove the lid and cook for 5-8 minutes longer until completely tender, turning occasionally. Transfer the spring onions to a plate and simmer the cooking liquid for 2-3 minutes until slightly reduced. Remove from the heat, whisk in another 20g butter and then add a squeeze of lemon juice. Return the spring onions to the pan and turn to coat in the sauce. Top with a generous crack of black pepper and a good sprinkle of snipped chives. Serve as a side dish for chicken, ­ fish or steak, or layer the spring onions onto toasted sourdough and top with a poached egg for a delicious brunch or lunch

    Spring onion and potato soup

    Serves 4 

    Melt a knob of butter in a large pan over a medium heat and add 2 chopped bunches of spring onions. Cook for 6-8 minutes until very soft, then add 750g peeled and cubed potatoes and season well. Cook for 2-3 minutes, then add 1.5L vegetable stock and bring to a simmer. Cook for 10 minutes until the potatoes are very soft. Use a stick blender to whizz until smooth. Stir in 100ml double cream, then taste and add extra salt and/or pepper if needed.