Instructions: Leave the shallots whole.

If some of them are much larger than others remove the outer layers to reveal twin inner shallots of more equal girth.

Melt the butter in a heavy pan large enough to take the shallots in a single snug layer.

Fry the shallots until patched with brown about 5 minutes.

Drizzle over the maple syrup and stir for about 1 minute.

Now add the lemon juice salt and pepper and just enough water to cover.

Bring to the boil then reduce heat and simmer gently stirring every now and then until the shallots are very tender (add a little more water if necessary) and there is only a thin layer of syrup left in the pan about 30-40 minutes.

Reheat when needed (they will keep in the fridge covered for 23 days).

These sweet buttery shallots serve as a relish and go well with dark game meats such as venison or gouse with boiled gammon or ham.

See Maple syrup info

Serves 4

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