Ingredients
Chives
Most popular herbs seem to come from exotic climates, but the chive is perfectly at home in Britain and can sometimes be found growing wild. A relative of the onion, the chive is a hollow green grass-like stem with almost no bulb.
Keep cooking time to a minimum when using chives as their delicate oniony flavour tends to disappear. They work particularly well with eggs, cheese and other dairy products, and in mashed potato and salad dressings.
Keep cut stems of fresh chives in a plastic bag in the door of the fridge and use within a few days. Use freeze-dried chives within 1 year.
Related recipes
- Mussels in cider and chives with frites
Paul Heathcote's tasty recipe cooks mussels in sweet cider and cream and serves them with crisp golden chips - Twice-baked goat's cheese soufflés with chives and balsamic vinaigrette
Delia Smith's twice-cooked soufflés can be made in advance, even weeks ahead if you want to freeze them - Jacket potato with smoked haddock, sour cream and chives
For a simple, homely meal, try Ed Baines's baked potato, stuffed with a tasty smoked haddock filling - Chilli prawns with tofu and Asian chives
Piquant prawns and smooth golden tofu combine to make a tongue-tingling treat in this moreish main course from Kitty Da Silva - Flowering chives with smoky bacon
Discover the joys of Chinese cookery with Fuchsia Dunlop's simple but flavourful stir-fry
