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SPRING ONIONS The green shoots of spring

STAR OF THE SEASON

“These crunchy stalks are the most delicately flavoured of the allium family. They’re actually young onions, plucked before the bulbs have had a chance to swell and develop a strong, pungent flavour. Thinly sliced and served raw, they add a touch of sharpness and crunch to Far Eastern dishes. When quickly cooked over a fierce heat until the edges blacken and wilt, their intensity softens and they take on a kind of creamy texture, akin to a slow-cooked leek. They’re more versatile than you may think… Choose firm, tightly layered onions, trim the base and cut off any dulled green tops. Use the whole thing, from the mild white root all the way up to the more punchy green stems.”

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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