Shallots
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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.
Serves 6Salmon in Champagne Sauce
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…
Serves 4-6Hot Smoked Salmon Salad with Quails' Eggs
Inspired by the classic salade Nicoise, this sophisticated cheat version uses ready-cooked quail's eggs for the ultimate in lazy preparation.
Serves 12Mixed Vegetable Salad a la Grecque
A great way to add lots of vegetables and pulses to a buffet spread - and so easy you can make it well in advance.
Serves 6-8Autumn Lamb Braised in Beaujolais
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.
Serves 4Anchoïade with Toasted Goats' Cheese Croutons
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.
