This simple recipe, from Gordon Ramsay, is full of flavour and will add colour to any meal
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Chop a shallot like a pro
Peel, but leave some of the root end attached. Slice in half lengthways and place, cut-side down, on a board. Using a razor-sharp knife make several slashes from the tip almost to the root. Then cut twice into the flesh at right angles. The flesh will start to splay out. Pull the flesh in and hold together with your fingers. Bring the knife up and down at right angles, chopping the flesh into fine dice.