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This week we have more of Mick Gordon’s brilliant spring onions. In our house they’ve been working their way into pretty much everything we eat for the past few weeks – buckwheat noodles with tofu, coriander and peanuts for lunch yesterday. Another noodle salad with prawns, tons of  (Mick’s) spinach, coriander and a ponzu. rice wine vinegar and honey dressing a few nights earlier (no soy as we’d run out which I thought would be disaster but it turned out to be a blessing  as it made everything fantastically fresh and summery). Then today’s lunch of avocado with Marc Michel’s lovely lettuce, some leftover fish and yet another impromptu ponzu, honey dressing.

All I can say is, play around, don’t waste anything. Every bit can be used. Chop the green bits into any salad or use as a garnish (remember the darker the colour the better it is for you) and  the whites can be thrown into salads or minced into dressings. It goes without saying that a quiche or tart with these guys would be amazing. If you can’t bear the thought of dealing with pastry (or maybe I’m projecting) a fritatta is a good compromise as I suggested last week. Gruyere, goat’s cheese or a good cheddar are all good partners here……..

There are other ways to go……… our recent arctic temperatures had me looking for ways to get the oven on so I decided to roast up the onions and serve them with a sun-dried tomato and roasted hazelnut pesto. Yummmmmmmmmm! The pesto is beyond moreish and a cinch to make. Make a double quantity and keep in the fridge for sambos and dips. We brought a tub to Africa day yesterday and it kept everyone big and small happy.

After about 30 minutes in a hot oven the onions wilt to a soft, sweet luscious mess which is offset beautifully by the slightly spikey pesto. Serve with bread or wedges of polenta. Add some goat’s cheese and a green salad and you’ve got lunch or a light supper for two sorted.

Roasted Spring Onions with Sun-dried Tomato and toasted hazelnut pesto 

You’ll need:

1 bunch spring onions

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For the pesto

A handful toasted hazelnuts

2 tablespoons sun-dried tomatoes

4 tablespoons olive oil

1 small handful parsley

1 clove garlic

A pinch of Maldon salt

Give the onions a clean then put on a baking tray, cover, drizzle with olive oil and place in a hot oven to roast for half an hour.

To make the pesto, roughly chop the garlic then blast with the other ingredients to a rough paste

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When the onions are ready, serve alongside the pesto with plenty of napkins for all the drips!

Have a brilliant week,

Sarah