Thyme-stuffed shallots

These would go really well with any roast meat or game , such as roast pheasant, or as a vegetarian dish in their own right. You can roast them with the meat or bake separately in foil.

Peel some large shallots, keeping them whole. Cut away as much of the root as possible while still keeping the shallot in tact. Get a skewer and pierce a hole from the  top of the shallot, as near to the centre as possible, through to the root, but try not go all the way through. Take a sprig of thyme about as long as the shallot and push into the hole. Repeat this as many times as you can for each shallot. Depending on the size of the shallot you should be able to get at least 10 sprigs in each.

If roasting with the meat, place the shallot onto a generous bed of thyme in the roasting dish, season and place a slice of butter over the top. Alternatively, place the shallot on some thyme in a piece of foil, add seasoning and butter and loosely wrap the shallot in foil.

Cook in a hot oven for up to 1 hour. Remove the thyme sprigs before serving. The shallots will be beautifully soft and fragrant in the centre.



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