More ways with spring onions
Whole steamed sea bass with spring onions and fennel (serves 4) Firstly, you will need a couple of sea bass of about 1.5kg (31 ∕2lb) each. In a small bowl, mix together a few tablespoons of olive oil, the juice of a lemon, 8 chopped spring onions, 2 thinly sliced fennel bulbs and seasoning. Slash the skins of the fish, spoon the mixture into the cuts and rub in. Wrap loosely in foil and bake in a medium-hot oven for 25 minutes. Serve with saffron creamed potatoes.
Baked avocado (above) Slice an avocado in half and remove the stone. In a bowl, mix together 2 tablespoons of mascarpone, half a chopped red chilli, 1 chopped spring onion, 3 tablespoons of finely diced, cooked chicken, 2 tablespoons of lemon juice and seasoning. Pile mounds of the mixture onto the avocado halves and top with an extra chopped spring onion and a few bits of chilli. Bake in a hot oven for 10 minutes and serve with a squeeze of lemon, plus lemon-dressed spinach leaves.
Asian-style beef and spring onions with brown rice (serves 2) Slice 2 pieces of frying steak into thin strips and add to a mediumhot wok with a little vegetable oil. Throw in 3 chopped spring onions (white and green parts) and a handful of mangetout and stir. Pour in a tablespoon each of mirin and soy sauce, add grated ginger (a piece of about 2cm sq) and a dash of chilli paste and stir again. Add 200ml of miso soup (a sachet is fine) and reduce a little, then mix in a small lump of butter to make the sauce shine. Fold in a scattering of toasted black sesame seeds and freshly chopped coriander to your brown rice and serve in bowls with the beef.