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Recipe by Barney Desmazery

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1. Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
2. Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

PER SERVING

25 kcalories, protein 1g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 0g, sugar 3g, salt 0.26 g

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Ingredients

• 1½ kg small shallots or pearl onions
• 1l white wine vinegar
• 150ml olive oil
• 600ml water
• 140g golden caster sugar
• 1 tbsp salt
• 1 tsp black peppercorn , cracked
• 2 handfuls basil leaves
• 100ml balsamic vinegar

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Difficulty and servings

4 x 500ml jars

Easily doubled

Preparation and cooking times

Prep 1 hr

Cook 30 mins

plus 3 days standing

Vegetarian, Vegan, Egg-free, Dairy-free, Nut-free

Ingredients

• 1½ kg small shallots or pearl onions
• 1l white wine vinegar
• 150ml olive oil
• 600ml water
• 140g golden caster sugar
• 1 tbsp salt
• 1 tsp black peppercorn , cracked
• 2 handfuls basil leaves
• 100ml balsamic vinegar

PER SERVING

25 kcalories, protein 1g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 0g, sugar 3g, salt 0.26 g

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