Caramelised Shallot Purée

For the Caramelised Shallot Purée

• 10 shallots, chopped
• 20 ml olive oil
• 10 g

Sweat the shallots over high heat in the oil and butter until soft and translucent. When the moisture has evaporated, lower the heat and gently cook for around 2 hours until the shallots are golden in colour and caramelised all over. Add the brown chicken stock. This will lift all the bits that are stuck to the bottom of the pan. Transfer the mix to a blender and blend on full power until smoot