These are like little baby onions, sometimes bright purple-pink and sometimes creamy white.
Cooked slowly as a confit they make a lovely accompaniment to beef. In a medium pan, simmer 12 oz (350 g) of peeled whole shallots with 7 fl oz (200 ml) of red wine, 1 fl oz (25 ml) of red wine vinegar and seasoning. Keep the heat very low and cook, without a lid, for about 1 hour and 10 minutes, turning the shallots over halfway through. After this time, add half a teaspoon of sugar to give a lovely sticky glaze, and cook for another 5 minutes. Serves 4.
They are lovely pickled, or simmered whole in casseroles and braised dishes, and I love them chopped very finely in salads, such as Salade Niçoise.
Use new-season new potatoes for this classic salad, with crunch added from the shallots. Serve it with just about anything…
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.