Why use shallots?
Nothing beats UK shallots for a uniquely mild, sweet, piquant flavour. They are the ideal ingredient for classic dishes such as a chunky Cassoulet, a rustic Coq au Vin, a hearty Beef Bourguignon or tender slow braised lamb shanks.
With their firm texture and round contours that retain their shape during cooking, British grown shallots transform everyday savoury recipes into something really special. Milder and sweeter than onions, if a recipe specifies shallots, never ‘make do’ with onions, they just won’t produce the same fantastic results and subtle flavours.
But don’t just take our word for it – Michel Roux, Chef de Cuisine at the three Michelin starred restaurant, Le Gavroche says, “Shallots are more highly perfumed and have a more delicate flavour than onions – a world apart from large brown skinned onions which can be full of water.”
