Spring Onions
Pick your Purplette onions young and they make perfect spring onions. All you need to do is trim off the roots, and the tips of the leaves that can be a little tough.
Spring onions are hugely versatile. They're brilliant in everything from stir fries to salads and sandwiches.
The important thing is to get a feel for how intensely flavoured your onions are and adjust quantities accordingly. Aim for clear oniony undertones, without overpowering.
I find they're nicer chopped lengthways or at an angle so you don't end up with those fiddly little discs of onion that are hard to get on your fork.
Champ
Spring onions will really make your mashed potato come alive. Just chop them up and add a few to your milk/cream mixture, to infuse while it's warming. Then add all the spring onions and as much of the milk/cream mixture as you need to your mashed potatoes to create the consistency you like. Delicious with stews and hearty suppers.
Salsa
Finely chop up some tomatoes (de-seed and skin if you have time, but not essential) along with a little chilli, coriander, lime juice and chopped spring onions. Leave for a few minutes to let the flavours mingle and serve with grilled chicken, fish, or practically any barbequed food.
Barbequed
Drizzle with a little olive oil, season with salt and toss on the barbeque or griddle until sweet and charred.