Combine a chopped whole onion with mashed potato and flaked salmon for fishcakes. Or add to omelettes – they go brilliantly with eggs in all forms.
Slow-braise sliced onions in a frying pan for 20 mins, add a generous heap of spinach and let it all cook down. Make two nest-like holes and crack in a couple of eggs. Put on the lid and let them cook – a sumptuous breakfast, lunch or dinner with hot buttered toast and a scattering of chilli flakes.
Keep green onions in the fridge and wash before eating.
Country of origin
Grown in the United Kingdom.