Caramelised shallots

Serves 8 Prep 10 mins Cook 30 mins

3 tbsp vegetable oil

600g shallots, peeled but left whole 25g butter

2 bay leaves thyme sprig

500ml beef stock

1 Heat oil in a large frying pan and cook shallots over a high heat for

5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn’t burn.

2 Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

PER SERVING 81 kcals, fat 7g, saturates 2g, carbs 3g, sugars 3g, fibre 1g, protein 2g, salt 0.2g