Shallot Confit

• 9 banana shallots, peeled
• 200 ml olive oil
• 1 thyme sprig

Finely dice the shallots. Place them in a heavy-based pan with the olive oil, thyme and a sprinkling of salt. Cook over a very low heat for 30 minutes or until the shallots are translucent and very soft. Allow to cool, then discard the thyme.

Store the confit in an airtight container in a cool place and use as required, within a week. Drain off excess oil before using.