200ml milk. 50g salted butter. 4 spring onions, finely chopped. Vegetable oil, for deep-frying. 340g can Spam, chilled. 300ml sparkling water. 200g self-raising flour ...

1 spring onion (white part, reserve the green part for decoration) A handful mixed fresh herbs (basil, parsley, mint, dill) 1 clove garlic; ½ lemon, juice of; Sriracha and edible flowers to serve; ...

Toss together spring onion bulbs, spring lettuces, asparagus, and half of dressing (about 1/2 cup) in a large bowl. Season with additional salt to taste.

Cook, stirring often, until spring onion bulbs are softened and anchovies are dissolved, about 5 minutes. Add wine, and cook, stirring often, until almost evaporated, 2 to 3 minutes.

Spring onions (also known as green onions, or scallions) have a milder flavour than regular onions, and the green part in particular tastes fresh and grassy.

Spring onion kebabs with romesco celebrate the season in Spanish style. Along with bulbous onions, these skewers showcase halloumi, shishito peppers and zucchini, all enlivened by a classic sauce.