Braised banana shallots and leeks with a red wine vinegar glaze
Shallots are now widely available and recently a new variety has made it onto supermarket shelves. This is the torpedo-shaped banana shallot, used in this recipe, that is longer than the traditional varieties and perhaps a little milder. Shallots are great in casseroles and slow cookers because, unlike onions, they don't require initial sautéing to rid them of any raw flavour.