Spring onions are for more than merely salads, says our Kitchen Garden Cook Melanie Johnson.
They’re ideal in salads and stir fries, of course, and Melanie recommends one in particular: five spring onions, 400g prawns, a teaspoon of fresh grated ginger and two grated cloves of garlic, thrown in a wok with three tablespoons of mirin (Japanese rice wine), a tablespoon of soy sauce, half a teaspoon of sesame oil and a sprinkling of chilli flakes.
But they can also be…
