Onions

Slice them thinly and fry in a little oil over a low to medium heat for 15–20 minutes, stirring often, until soft and golden. Add a splash of water if they start to catch.

Peel small pickling onions, cover them with salt and leave overnight. Rinse and dry them thoroughly, pack into a sterilised jar, cover with malt vinegar and leave for at least four weeks before eating.

Keep whole onions in a cool, dry, dark place with good airflow; a fridge can make them damp and soft. Once cut, keep the remainder in a covered container in the fridge and use it promptly.

Fried onions are a classic with sausage and mash, steak and burgers. Cook them slowly for a sweeter topping, or soften them first as the base for stews, soups and gravy.

Yes. Slice them finely for salads or sandwiches; if the flavour is too sharp, soak the slices in cold water for about 10 minutes, then drain.

No. Raw, cooked, dried and powdered onion can all harm dogs, so keep them away from onion dishes and scraps. If your dog has eaten onion, contact a vet promptly.

Yes. A sprouted onion is still edible; remove the green shoot if it tastes bitter. An onion that has flowered is also safe to eat, though the bulb may be tougher, so use it soon.