Spring onions add a hint of allium flavour, but with a lighter touch than a traditional onion.

Valerie O’Connor discusses ways to use the health-giving and protective properties of garlic and onions for drinks and applications this winter.    

Onions are the backbone to most dishes around the world and are very often the starting point, the flavour builder.

There’s still time to plant seeds, sets and tubers, writes Kitty Scully.