The easiest way to prepare chives it to snip them with scissors; they are the smallest member of the onion family; in the garden it helps to repel pests.
I wouldn’t be without my chives – a very easily grown perennial that adds interest to a whole variety of dishes from early April right through to October. Although a member of the onion family, chives have a sweet flavour entirely their own. A catalogue of how to use them would be endless: they turn up in very many dishes, but one of my favourite ways of serving them is to add a couple of heaped tablespoons to 5 fl oz (150 ml) of soured cream, and to pour this over halved jacket potatoes.Don’t chives– keep them in bunches and use scissors to snip them into small pieces. They can be deep-frozen for the winter by placing them in a sieve, pouring boiling water over to blanch them, then cooling them under a cold tap. Dry them as thoroughly as possible and freeze in sealed polythene bags. Dried chives don’t work at all, but if you can get hold of a clump (or seeds) of Welsh onion, scallion, or green onion (which all look like spring onion tops) you’ll find these go on all through the winter. Although they have a slightly stronger flavour, they’re suitable for any recipe that calls for chives.
Use new-season new potatoes for this classic salad, with crunch added from the shallots. Serve it with just about anything…
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
This was Delia's first televised recipe, shown in September 1973 - and is as good today as it was nearly 40 years ago, a quick, easy and cheap lunch or supper dish that can be adapted to any number you like.
If you're looking for a new way to cook chicken breasts this is it! Filled with a cheese and chive mixture then fried in breadcrumbs, they provide an easy and delicious weekday supper dish.
Serves 2 as a snack lunch
An Italian classic with an unbeatable vinaigrette, this lovely summery vegetarian dish demands to be eaten outside with plenty of crusty bread. Try to find the very best-quality mozzarella you can, ideally buffalo.