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