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.
This lovely recipe is proof that dieting need not be a penance: quick and easy to make, it has all the satisfying flavour of classic scrambled eggs, without the fat content.
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
This is a truly sublime soup, as the cauliflower and Roquefort seem to meld together so well, but I have also tried it with mature Cheddar, and I'm sure it would be good with any cheese you happen to have handy. More good news – it takes little more
If you grow courgettes then this recipe is superb for serving the ones that – if you don't keep a sharp eye on them – become baby marrows overnight. If you don't, then this is still a superb way to serve courgettes as a salad with cold cuts.
This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.