A Blog post by
Polly Akielan
Whole shallots are a traditional ingredient of many winter casseroles and stews. Slow roasted, shallots become deliciously soft and sweet and make a wonderful accompaniment to roast beef, chicken, lamb or pork.
Whole shallots are also great for barbeques. Thread the shallots on to skewers, alternating with pieces of marinated lamb and barbeque over hot coals
Peel whole shallots, place them on a shallow baking tray and drizzle over a mixture of runny honey and olive oil. Bake in the oven for 20 minutes and serve with roast or grilled meats
