I love fresh spring onions. I use them in Italian and Chinese cooking. The thing I find frustrating about buying a whole bunch, or even half a bunch, is that I never get through them before the delicate green leaves begin to soften and wilt. (I like them really fresh) This is why I decided I would have them as a staple in my little garden. My dad always had spring onions in his garden and my mother picked them as she used them. Today I headed out in the rain twice to pick some for cooking.

At lunch time I made a very basic omelette my mother would make us when short of time. You simple fry a chopped spring onion and some chopped parsley for a minute add the beaten eggs grate some Romano cheese over the top and cook till ready. You need to use the whole onion because like the Chinese, Italians use the green leaves as well as the white base.

Later in the evening I rushed out again to pick another one to use in the topping for my Chinese Steamed Chicken with Hot Sour Sauce. I’m always happy when I have Italian and Chinese food in the same day.