Here's the latest post from our resident chef, Rachel Green:
"I have just returned from a wonderful jaunt in the Bordeaux region of France. During our time there we went out to dinner with friends and I noticed that shallots or (echalotes) appeared in a large number of dishes on the menu.
It looks like shallots are just as popular in France and they appear to be used at every opportunity, whether with a grilled entrecote steak with marrowbones sautéed in red wine, butter and sugar or as part of a delicious salad with chicken gizzards, foie gras and smoked duck or simply caramelised shallots on a piece of sourdough bread topped with a wonderful piece of local grilled goat’s cheese.
Once back on British soil I was desperate to tell everyone about UK shallots, which for me are a much higher quality than their French counterparts.
As the nights start to draw in why not make the most of the summer evenings, uncork the Beaujolais and bake a delicious Shallot Tart Tatin oozing with melted blue cheese and serve with a green salad and enjoy the last of the summer weather!"
Rachel Green
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