1 HOUR 30 MINUTES SERVES 4 AS A SIDE | EASY
olive oil 1 tbsp banana shallots 500g, halved lengthways and tough outer layers removed oloroso sherry 200ml
chicken stock 200ml thyme a few sprigs
bay leaf 1
butter 50g, diced
• Heat the oil in a wide, deep pan and cook the shallots for 10 minutes, tossing regularly, until the shallots are browned all over. Add the sherry, stock, thyme, bay and a little seasoning. Bring to the boil, cover and simmer gently for 1 hour, turning the shallots every now and again, then remove the lid and simmer for a further 20 minutes or until the shallots are very soft and the liquid has reduced to a near glaze. Add the butter, a cube at a time, stirring and waiting for each piece to fully dissolve before adding the next. Serve.
PER SERVING 214 KCALS | FAT 13.3G SATURATES 7G | CARBS 4.9G | SUGARS 4.7G FIBRE 2.7G | PROTEIN 3.6G | SALT 0.4G