Celebrate shallots

The British shallot season is a relatively short one, from July-September. But why give them any credit at all? Shallot are just small onions, right? Wrong, as our shallot recipes and facts show.

Shallots aren’t just little onions, but a species in their own right – namely Allium ascalonicum, which refers to their origins in Ashkelon, in modern-day Israel, some 5,000 years ago. Like onions, garlic and leeks, they are members of the allium family.
One of the best varieties is the elongated échalote grise, also known as the banana or demi-longue shallot. Nearly all are white, with hardly any of the pinky-mauve flashes of the rounded variety.
The best place to keep shallots is in the fridge, preferably in a paper bag to let them breathe.
To save on peeling time, cover them with boiling water for 10 minutes or so, then simply rub off the outer brown skin.
Shallots have a high sugar and low water content, so when they’re sautéed nice and slow, they caramelise far better than onions.
Enjoy them raw, chopped and tossed through salads or in salad dressings; as the starting point for a stir-fry; coated in honey and olive oil and roasted whole; or threaded on to kebabs.

Roasted shallot, mushroom and smoked sausage tart

This substantial sausage tart has wonderful depth of flavour and is ideal to eat on a lazy weekend or Bank holiday.

Chicken saute with white wine, shallots and tarragon

This deceptive chicken recipe looks fattening but is a fantastic low-salt, low-fat, low-carb option.

Peppered steak with a rich shallot sauce

A good steak shouldn't be messed about with, so follow this easy recipe and enjoy yours with a rich shallot sauce.

Apricot, shallot, pine nut and sage-stuffed loin of pork

This succulent and hearty pork recipe for six makes a great Sunday roast, dinner party main, or alternative to turkey.

Five bean salad with shallot and quail egg

The famous five bean salad is a simple and nourishing dish that has been given a much-needed touch of class with the introduction of shallot and quail egg.