Browse our lovely collection of chives recipes, including William Drabble's roasted John Dory with chives, Tom Aikens' steak tartare and Frances Atkins' courgette flowers tempura.

Chives are part of the onion family with an appearance reflective of its mild onion flavour: long, slender and brilliantly green. Chives are widely used in European cooking, particularly potato and egg dishes, and often in combination with other complementary herbs like dill and parsley.

Marcello Tully illustrates how the simple addition of chives can lift his simple but versatile crushed new potatoes recipe. Eggs, too, take well to chives, such as in Nathan Outlaw's crab, Cheddar and chive omelette.

Fish and seafood are a fitting match for the fresh flavour of chives. Galton Blackiston uses an ample helping of chives to garnish his smoked kipper fish paté. Simon Hulston's crab risotto includes chives and creme fraiche - another classic combination.

When fresh chives can't be found, dried chives are available and are wonderful for salad dressings and sauces, as well as a being a good friend to jacket potatoes.