I love the taste of walking onions. They are robustly flavored without the strong sting that is so disagreeable to me in some varieties of onion.
In my climate walking onions produce scallions (green onions) during the entire growing season. In hotter climates they may form a dormant bulb during the hottest part of the summer. The bulbils may be eaten as well. The bulbils are small, so I like using them in dishes that don't require peeling such as pickles or roasted onion.
In the past, bacon bones were part of quite a number of economical Australian and British recipes. Today, cooks generally use bacon bones for the tasty flavor they impart to soups and scrape the meat from the bones after they have been thoroughly cooked, discarding the bones. Bacon-bone soups are simple and easy to prepare and include scotch broth, tomato and pumpkin soup, bacon and lentil soup and cabbage and ham soup.
Yogurt for dessert.