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Ingredients

  • 1 tbsp olive oil
  • 500g banana shallots, halved lengthways and tough outer layers removed
  • 200ml oloroso sherry
  • 200ml chicken stock
  • a few sprigs thyme
  • 1 bay leaf
  • 50g butter, diced

Method

  • STEP 1

    Heat the oil in a wide, deep pan and cook the shallots for 10 minutes, tossing regularly, until the shallots are browned all over. Add the sherry, stock, thyme, bay and a little seasoning. Bring to the boil, cover and simmer gently for 1 hour, turning the shallots every now and again, then remove the lid and simmer for a further 20 minutes or until the shallots are very soft and the liquid has reduced to a near glaze. Add the butter, a cube at a time, stirring and waiting for each piece to fully dissolve before adding the next. Serve.

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