Ingredients

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

•  16 echalions (banana shallots)

• 100ml vegetable oil

• 25g butter

• 2 sprigs fresh thyme

• 2 bay leaves

• 2 tsp Demerara sugar

• 50ml sherry vinegar

• 500ml red wine

• 400ml brown or white chicken stock

• salt and freshly ground black pepper

Method

1. Peel the echalions, taking off at least 2-3 layers, making sure there are no tough outer skins. Cut the stalk off near the root.

2. Heat the oil in a large shallow pan, then add the butter and allow to melt.

3. Place the echalions, thyme, bay leaves, 2g salt and some pepper in the pan. Cook over a low heat for 10-12 minutes, moving the echalions around the pan every few minutes until golden brown.

4. Add the sugar halfway through the cooking time as this will help to caramelise the echalions. Add the vinegar and red wine and simmer until reduced by two thirds. Add the stock and simmer for about 10 minutes, until reduced and sticky. Remove the thyme and bay leaves before serving. Serve with roast beef, steaks or fish.

Credit: www.UKshallot.com