- 400g shallots
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 tbsp white wine vinegar
- 3 tbsp clear honey
- ½ tsp ground allspice
- 400g mixed green vegetables (we used green beans, broccoli and peas)
Cover the shallots with boiling water and set aside until cool enough to handle, then peel and discard the skins.
Heat the oil in a large pan, and add the shallots. Cover with a lid and cook over a low heat for 8-10 mins until starting to caramelise. Add the vinegar, honey and allspice to the pan along with some seasoning. Give everything a good shake in the pan, then bubble for 10 mins until the shallots are tender and sticky, adding a splash of water if the honey looks like it might burn.
Meanwhile, bring a large pan of water to the boil, add the greens and cook for 2 mins until they are just tender but still have a nice bite. Add to the shallots and toss through the sticky dressing.