Recipes

British shallots are a wonderfully versatile vegetable, whole or chopped, raw, roasted or stir fried, in sauces, salsas, tarts and dips, they add something unique to any dish. Brian Turner is a huge fan and says, “The gentleness and finesse of flavour of a shallot is preferable to that of onion in so many cases. British shallots equal any that I have used, they are gentle and full of flavour.”

Michel Roux's top tip for cooking shallots
"Take a dozen shallots, peel them but leave them whole. Make a 'bag' of aluminium foil and put the shallots inside with some olive oil or butter, a couple of sprigs of thyme, sea salt and a pinch of sugar. Close the bag and roast at 180°c for 30 minutes, shaking once halfway through. Open the bag and let the shallots cool for a few moments before sprinkling with a little sherry vinegar. Serve with fish or roast meat."

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Starters, soups, sides and salads

Warm salad of roasted shallots, beetroot and goats cheese with a grain mustard dressing	Canapés of Shallot and Camembert Ice-cream on Plumbread Toasts	Shallot mint dressing and spicy shallot salsa
Goats cheese and shallot marmalade bruschetta	Roasted shallots with apple and cranberries	Roasted sweet potato, shallot and lemongrass
Shallot, sausage and borlotti bean soup	Shallot, cider and apple soup	Noodle salad with crispy shallots, Asian herbs and prawns
Shallots and parma ham with parmesan shavings	Crispy shallot and cream cheese dip with Chantenay	Roasted Balsamic Shallots with Parma Ham and Parmesan

Main courses

Mussel and shallot broth	Malaysian Beef, Shallot and Sweet Potato Redang	Rib eye steak with shallot bearnaise
Spiced Beef with Beetroot, Crème Fraîche and Shallots	Roasted shallot, bacon, cheddar and chive tart	Shallot and Sprout Bubble and Squeak Cakes
Coq au vin	Venison Burger with Blue Cheese and Crispy Shallots	Italian Shallot, Gorgonzola and Rocket Risotto
Spicy meat balls with shallots, coriander and red pepper	Tunisian Braised Lamb Shanks with Shallots, Mint and Harissa Sauce	British shallot and turkey kebabs
Oriental Lamb, Shallot and Citrus Kebabs with Soy and Honey Dipping Sauce	Roast fillet of beef with thyme shallots glazed with red wine	Tom Aikens Pan fried sea bass with a herby butter sauce
Beef Stew with lentils and shallots	Chicken baked with shallots, olives and thyme	Paul Heathcote’s Caramelised shallot tart with goats cheese and shallot butter sauce
Prawn buckwheat noodles with soy and ginger shallots	Red wine braised shallots	Roast shallot and broad bean cous-cous