532 spring onion recipes

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.