Spring onions are a workhorse of a vegetable. They’re easy to grow at home, can be harvested all year round and have myriad culinary uses. Sometimes known as green or salad onions, they are simply baby onions – if they were left in the ground they would grow into bulbous white onions.
Their youth ensures their allium flavour is mild and sweet, which is why they are so popular eaten raw, often finely sliced in salads or scattered as a garnish over Asian-style rice and noodles dishes.
To only eat them raw would be a shame, though, because they are also wonderful when cooked, as their flavour mellows and the sweetness intensifies. I like to slice and soften them in butter, then stir through scrambled eggs. They make a brilliant spring traybake teamed with chicken thighs, new potatoes and slices of lemon, or they can be lightly oiled and tossed on the barbecue (across the grates to avoid casualties) to serve as a side with meat or fish.
This week’s recipe of roasted spring onions is such a simple delight. Blasted in a hot oven, they wilt and caramelise, and are wonderful served with soft cheese. You could also use goat’s cheese, ricotta or mozzarella and add fresh herbs like basil, dill or even chives, for extra allium flavour.
4 thick slices seeded sourdough, £1.85; 3 bunches spring onions, £2.07
150g soft cheese, 85p; pinch of chilli flakes, £1
Preheat the oven to 200C/180C fan/gas 6. Trim the spring onions and cut in half lengthways. Put in a roasting tin, toss with 2 tbsp olive oil and season well with salt and pepper. Roast for 15-20 minutes, turning them halfway, until they are wilted and a little caramelised. Set aside to cool for 5 minutes.
Toast the sourdough and spread generously with the soft cheese. You can stir some lemon zest or chopped herbs into the cheese, if you like.
Top with the roasted spring onions and sprinkle with a few chilli flakes.
Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk. If we print it here, we’ll send you a bottle of champagne
*This cost assumes you already have some basic store-cupboard ingredients. prices taken from Tesco and correct at time of going to press.
Illustrations: Ellie Allen-Eslor