Shallot confit Allyson Gofton

While on our Adventure in France in 2013, I was able to cook with grey shallots which are far more sweeter and delicate in flavour to the brown shallots we are use to in New Zealand. For this recipe, if it is brown shallots you are using, peel and cut them in half lengthwise – do not cut away the core end as this will keep the shallots intact. This recipe comes from Anne Willan who is one of my favourite writers on rural French cuisine, though I like to make mine with local honey in place of sugar and add fresh herbs, like thyme or oregano.

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