I've never been a fan of the cold weather, it seems to make everyone miserable. So I am so pleased the summer holidays are here.
The great tradition in our family on the first week in August is to pack up and go to the beach hut on the Lincolnshire coast to have a traditional sea side break.
Over the week, groups of hungry people arrive at our hut to be fed and nothing beats cooking in the outdoors, especially on a charcoal barbecue.
In true Brit style, out comes the barbecue and we cook on it whatever the weather! The next dilemma is what to cook?
There of course will be Lincolnshire sausages but we also love to make Korean chicken wings with fresh chillies and crispy shallots and aubergine, pepper and shallot kebabs with halloumi and a mint and harissa dressing.
I know you are thinking that shallots are more of a winter ingredient but they are fabulous to eat all the year round.
In the summer, I love them raw, chopped up into salad dressings, crispy shallots and a cream cheese dip and they are great in all Asian dishes.
Of course, on the beach, I will also serve the ubiquitous cheese, shallot and tomato sandwich complete with the last of my shallot and cranberry chutney, with sand (however hard you try not to) giving that extra crunch!
So, grab your fork because there's a world of shallots out there waiting for you to cook!
Love from Rachel x
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