While the cod is baking, place the ginger, coriander and spring onions
in a food processor and pulse until finely chopped.
Stir in the cheese, spring onions
and some freshly ground black pepper and mix well.
Beat the eggs in a bowl, season to taste and stir in the spring onions
, tuna, sweetcorn and coriander.
Add the chopped spring onions
and saute for 2-3 minutess.
Add the white ends of the spring onions
, along with the new potatoes, garlic cloves and chicken stock.
Add the potato, 250g of the cheese, the remaining 60g butter, the cream, milk, parsley and spring onions
, then mix together and spread out in the casserole dish, smoothing the surface.
Stir in the dressed spring onions
and coriander and serve.
Gently stir in the chopped coriander, spring onions
and diced tomatoes.
Scatter over the reserved spring onions
and serve with rice or noodles.
Add the spring onions
and cook for 1-2 minutes or until softened.
In the bottom of the jar spoon chopped lemons and spring onions
When it comes to the makimono, rolls of seaweed wrapped in rice and enclosed with fillings, the spicy shake maki is a great option, which is made from salmon and filled with Japanese mayonnaise, spring onions
and chili powder.
serves two) Ready in 15 minutes INGREDIENTS 2 tbsp groundnut oil 3 shallots, thinly sliced 4 tbsp Waitrose Spicy Thai Mix (lemongrass, coriander, ginger, garlic and chilli) 4 spring onions
, sliced 300g pouch steamed jasmine rice (we like Veetee) 180g pack Waitrose Shredded Chicken Breast, or similar 1 tbsp Kikkoman soy sauce Handful of fresh coriander and mint, chopped Drizzle of sweet chilli sauce Small handful of pistachios, roughly chopped METHOD 1.
For the spring onions
: 6 spring onion
bulbs, halved lengthwise
(just regular onions picked young) work well in any