In savory recipes, you can enjoy shallots raw, pickled, sautéed, roasted, fried, and even powdered. As an aromatic ingredient ...

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or ...

A quick pickle draws out the sharp flavour of onion and adds sweetness. These are great instead of raw onion in lots of salads. Bring water, vinegar and sugar to a boil, pour over sliced shallots ...

Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain the mixture through the cloth or sieve and tip the radishes and ...

Pour any fat remaining into shallots. Drain lettuce. Trim at root, separate leaves, wash and dry. In a large bowl, toss lettuce leaves with pickled shallot dressing. Break up prosciutto and ...