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Digital Subscriptions > Delicious Magazine > March 2018 > SPRING ONIONS

SPRING ONIONS

HANNAH WILKINSON

STAR OF THE SEASON

A scattering of sliced spring onion adds pep and colour to salads and stir-fries, but cooking them is where it gets interesting for me: I love their smoky hit when roasted or charred. Here I’ve taken crispy fried onions a step further and added a cornmeal crunch, serving them on spring onion-spiked cornbread. I’ve also grilled them for beef yakitori. You could also lay whole ones in a tray for roasting underneath meat or poultry, use them chopped in risotto instead of ordinary onions or chop and sprinkle over a cheese toastie.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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