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Introduction

it also makes a great accompaniment for a roast fillet of lamb or pork – and a good side with cold roast beef.

Method

  1. Preheat the oven to 190 degrees.
  2. Peel the shallots.
  3. Warm the olive oil and butter in a small roasting tin or baking dish.
  4. Peel the garlic and slice thinly, add to the butter, then add the shallots and thyme leaves stripped from the stems, add the cider vinegar, water, raisins and Muscovado sugar.
  5. Season with salt and black pepper, then bake for around forty. minutes, stirring once or twice, till the shallots are sticky and sweet-sour. If they are browning too quickly, then cover with tin foil.
  6. Serve with bread and cheese as a sweet-sour pickle, it also makes a great accompaniment for a roast fillet of lamb or pork - and a good side with cold roast beef.