BBC Good Food - - Easy Seasonal -

Usu­ally just a sup­port­ing part in a recipe, shal­lots make a great side dish in their own right – they’re ideal for win­ter months when fresh pro­duce is lim­ited.

Roasted shal­lots with olives & bay

Serve with a pea and pearl bar­ley risotto for a lighter op­tion or, for added in­dul­gence, serve with sausages and mash.

Heat oven to 200C/180C fan/gas 6. Put 500g shal­lots in a bowl and cover with boil­ing wa­ter. Leave for 5 mins, then drain and peel. Halve any larger shal­lots. Tip into a shal­low oven­proof dish and add 4 bay leaves, 3 tbsp olive oil and 2 tbsp bal­samic vine­gar. Sea­son, mix well and bake, un­cov­ered, for 30-35 mins. Stir half­way through and add a hand­ful black olives. Serves 4.

in sea­son All year

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