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Spring onion

Spring onion recipes

Browse our sensational collection of spring onion recipes, including Adam Gray's roast tomato and spring onion risotto with seared tuna, and Geoffrey Smeddle's seared mackerel with chilli, cucumber, spring onion and coriander.

Spring onion

30 recipes
Stir-fried crab claws with spring onion, chilli and garlic
by Andy Waters
Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction
by Graham Campbell
Organic carrots cooked in goat's whey with caviar, watercress and goat's curd
by Kevin Mangeolles
Braised shoulder of goat with pan-fried loin and Moroccan flavours
by Kevin Mangeolles
'Samundari Khazana' – Benares mixed seafood with masala spring onions
by Atul Kochhar
Gazpacho with quail eggs and baby gem
by Angel Zapata Martin
Okonomiyaki – sweet potato and cabbage pancakes
by Kate Doran
Honey and coconut caramelised chicken
by Thuy Pham, The Little Viet Kitchen
Seared mackerel with chilli, cucumber, spring onion and coriander
by Geoffrey Smeddle
Warm Jersey Royals salad, spring onions and aioli
by Dominic Chapman
Roast tomato and spring onion risotto with seared tuna
by Adam Gray
Green Tabasco and coriander butter roasted poussin
by Louise Robinson
Sous vide rack of lamb with zhug, buttermilk and grilled spring onions
by Chantelle Nicholson
Mapo tofu
by Helen Graves
Cured monkfish, ginger and spring onion dressing, yoghurt
by Tom Brown
Razor clams with spring onions and almond
by Adam Stokes
Fillet of silver mullet with grilled spring onions, cucumber, confit tomatoes and sauce vierge
by Simon Hulstone
Vietnamese fried spring rolls
by Thuy Pham, The Little Viet Kitchen
Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto
by Joey O'Hare
Easy courgette fritters
by Sally Abé
Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce
by Simon Hulstone
Beef fillet tataki with onion ponzu and garlic crisps
by Scott Hallsworth
Cabbage kimchi
by Judy Joo
Veal fillet with girolles, apricots and truffle sauce
by Russell Bateman
Chow mein
by Sally Abé
Crab cakes
by Martin Wishart

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