Instructions: Using a large, sharp cooks knife, chop the shallots into very fine dice.

Place in a heav-based saucepan with the oil, a light sprinkling of salt, the thyme and the bay leaf. Set the pan over a medium heat until the oil becomes hot, the adjust the heat to its lowest possible setting and continue to cook the shallots until they are meltingly tender, about 2 hours. Set aside to cool. Store in a screw-top jar in the refrigerator, where the confit will keep for up to one week, or if covered with a layer of olive oil, for up to a month.

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