Pep-it-up dressing. Combine 1 tsp wholegrain mustard and a dash of vinegar in a bowl, season with salt and pepper, then add a finely chopped shallot and a drizzle of extra-virgin olive oil. Mix well, then toss through a crisp salad or use as a dip for tenderstem broccoli or chicory leaves.
A simple side. Halve shallots lengthways through the root. Drizzle with oil, season and roast at 200°C/180°C fan/gas 6 for 30 minutes or until golden, sweet and tender. Serve with steak and mashed potato.