Crispy shallots and garlic

These two ingredients are typical in Southeast Asian cuisine. They work well in salads that have garlic in the dressing or those with an abundance of fresh herbs. The best shallots to use are the small red ones from Thailand, although they can be hard to peel. Peel and thinly slice them, then toss with a little fine salt to absorb some of the moisture and leave for 30 minutes. Gently squeeze excess moisture from them, rinse briefly under cold water and shake in a sieve, then pat dry on absorbent kitchen paper. If you are using garlic, simply peel and thinly slice it (a mandolin is good for this). Place the sliced garlic or shallots into a wok or a pan and cover with 2.5–4cm (1–1½in.) of sunflower oil. Turn the heat to medium and gently stir to prevent the slices sticking together. Once they begin to sizzle, keep an eye on them, and as soon as they’ve gone to just beyond golden, remove with a slotted spoon or drain through a fine heatproof sieve and lay on absorbent kitchen paper. Once cooled, store in airtight containers. You can also buy these in Asian supermarkets, while in Indian shops, you’ll find crispy onions, cooked the same way, which are great sprinkled over meat-based salads as well as curries.