What really makes this recipe stand out, however, is the addition of shallots to the not-too-sweet apple filling. Barrett ...

You’ll fry some shallots until crispy and get some chives involved too for an added onion-y hum. Served with some veg (I went ...

If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.

Allow to simmer for 10 minutes and then add the dried fenugreek and chopped chicken. For the crispy shallots Fry the sliced shallots in a ghee and oil mix until golden brown. Drain on kitchen ...

Transfer to an ovenproof casserole dish and bake uncovered for 15 minutes. Sprinkle parsley and the crispy shallots on top. Suggested Menu: sunchoke soup with virginia-ham croquettes; virginia-ham ...