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 flavour of a shallot has a gentleness and finesse to it. 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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