Saffron and Sweet Shallot

• 250 g butter
• 1 shallot, finely diced
• 1 garlic clove, finely chopped

Put a teaspoon of the butter and your shallot and garlic in a small pan and sweat on a low heat for 15 minutes or so until caramelised, turning the heat down if it looks like it’s going to burn. Then proceed as above.