Chef Jodie talks you through the different types of onions and how to best use them.

Spring onions: Subtle and sweet. Great for roasts. Can be a bit sharp so may need to add a little sugar.

Eschalot: This is a smaller version of a Spanish (red) onion. Great in vinaigrette dressings. Also great for roasting.

White onion: Common in Mexican cuisine. Good for enjoying raw.

Brown onion: Best for cooking. Very sharp flavour, great for pastas.

Spanish onion: Strong flavour. Cook it a little but leave it crunchy and it’s great for tacos and stir fries.

Green shallots: You can use the green end as a garnish or a subtle flavour. Use the white part for a little more flavour, great in guacamole!