Honey Glazed Shallots
450g/1lb shallots, halved
25g/1oz/2 tbsp butter
1 tbsp runny honey
2 tbsp balsamic vinegar
salt and ground black pepper
1 Put the shallots in a wide pan with just enough cold water to cover them. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and return to the pan.
2 Add the remaining ingredients and stir until the shallots are coated with the glaze.
3 Cover the pan and cook gently, stirring occasionally, until the shallots are tender.
4 Remove the lid and let it bubble away for 2–3 minutes until the liquid is reduced and syrupy. Serve hot.