Shallots are tangy, tasty ingredients for so many dishes…

They're the prefect vegetables to add some extra flavour to your cooking.

Shallots may be smaller than onions but they pack such a punch of flavour! From stews and casseroles to tarts and toasties, they’re are hugely useful in our kitchens. 

So, it’s time to add some delicious, tangy shallots to your cooking. 

Did you know…? 

  • The shallot is a member of the onion family of plants, the alliums, and it’s closely related to garlic, leeks, chives, and spring onions.  
  • The name shallot comes from the old French word eschalotte which itself comes from the Latin for Ascalonian onion, after the ancient city of Ascalon in the Levant. 
  • Shallots grow wild in central and south-western Asia and Persian shallots are found in the Zagros mountains of Iran and Iraq. 
  • Shallots can be either red or white, and red shallots are very popular in France. 
  • They are a rich source of vitamin B6 and a good source of manganese and vitamin C. 
  • Deep fried shallots are often used as a condiment in Asian cuisines. 
  • Shallots are widely used in Sri Lanka for traditional dishes like lunu miris, a paste made with salt and ground chillis, and pol sambol, made with coconut, lime, and chillis. 
  • In Iran, they are grated into yoghurt for a side dish.  
  • They are useful ingredients to accompany garlic in soups, stews, and casseroles, and can be roasted whole to serve as a side dish. 

How can you use shallots in your cooking? 

Make a red wine and shallot sauce for roast beef – That’s perfect for Sunday lunches! 

Cook up some spring onion and shallot bhajis – A wonderful starter served with cucumber raita and a crunchy side salad. 

Grill cheese, shallot, and balsamic toasties – Upgrade your snacking with this classic taste combination. 

Serve caramelised shallots and Brussels sprouts – A truly tasty side dish for your lunch or roast dinner. 

Make a pork loin, pancetta, and shallot pot roast – A warming mid-week dinner or a wonderful weekend lunch. 

Bake a mushroom, butternut squash, and shallot pie – Top it with crisp pastry for a mouthwatering vegetarian or vegan main course.  

Try a lamb, apricot, and shallot tagine – Use aromatic spices like cumin, cinnamon, coriander, and ginger, preserved lemons, and ras el hanout for an authentically Moroccan flavour. 

Take a look at what we do with wonderful seasonal produce like this in our sample menus.

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