These flavourful, sweet and adorable shallots are grown only with rain and spring water by Andy Pearman.
Caramelised shallots: Chop these into slices or wedges. Brown them in a frying pan with butter or olive oil on a medium to high heat. Serve immediately as a deliciously sweet and more-ish side vegetable.
Salads: Slice ultra thinly or dice into small pieces and add raw to salads
Baked Shallots: peel off the outer skin, but leave the shallots whole. Pop them in a baking tray, drizzle with oil and add a small amount of water into the tray, bake on a medium-high heat until beginning to brown on the outside. Serve as a vegetable.
Shallot potato pie: Boil 3-4 medium potatoes in some water on the hob, meanwhile quarter the shallots and bake in a casserole dish on a med-high heat with a 100ml of water and a sprinkle of sea salt until softened. Mash the boiled potatoes when they are ready with butter/olive oil, salt and pepper. Top the baked shallots with the mashed potatoes, top with grater cheese or breadcrumb or other preferred topping such as bacon bits, nut cheese or finely chopped tempeh. Pop back in the over and bake until the topping it beginning to brown.
Onion vinegar: Blend 3-4 shallots, 2-3 cloves of garlic, with 200ml of vinegar. Pour into a suitable container and use to flavour dressings, soups, salads, etc.