The more economically minded often think the lengthy green tops usually sold with spring onions are a terrible waste, and wonder whether there is anything to be done with them. As a matter of fact they will make quite a nice savoury. Put them into enough cold water to cover them, and boil for half an hour. Then drain them very well indeed and fry slowly until tender in a couple of tablespoonfuls of bacon fat, adding a little pepper if necessary as they cook, and turning them now and then so that they brown evenly. Then serve them just piled up on buttered
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