Spring time

Do you know your onions?

Patriots may jib at the variety named French Breakfast, but they have a magnificent peppery crunch. French breakfasts are the long red ones with a white tip. In Germany and France radishes are served as a starter. You dip them in butter then sea salt. A terrific combination. Radishes have become something of a ‘year round’ vegetable and greengrocers have had to develop suppliers around the world to ensure supplies before the English radishes are at their best.

Spring Onions – Also known as scallions and a much underrated vegetable. In Chinese cuisine they add an oniony richness to stir fries. They are fine in salads but also great to cook with. If you have any old potatoes, mash them with finely chopped spring onions and plenty of butter to give a seriously good potato dish called ‘Champ’. At present there are some English about but also some splendid purply red spring onions from Italy.