Mead-braised carrots & shallots

Serves 4- 6 Prep 5 mins Cook 55 mins

250g banana shallots 2 tbsp olive oil 100g smoked bacon lardons 3 garlic cloves 3 thyme sprigs 250g carrots 50ml cider vinegar 250ml medium/sweet mead (available in Waitrose) 250ml chicken stock Maldon sea salt

Preheat the oven to 180C/160C fan/ gas 4. Peel the shallots and toss with the oil, a good teaspoon of salt, black pepper, the bacon lardons, garlic and thyme and place in a cast-iron casserole dish. Cook in the oven, stirring occasionally, for 45 mins until the shallots are golden.

Add the carrots and deglaze the casserole (stir and scrape any sticky bits on the base of the casserole) with the vinegar followed by the mead. Allow the vinegar and mead to reduce by one-third on the hob before adding the chicken stock and returning to the oven for a further 10 mins. Season to taste before serving.