Roasted shallots with sage stuffing
- By Jo Ingleby Jo Ingleby
Slice shallots in half length-ways. Make a small cut ½ cm up from the root all the way to, but not through, the last layer of the shallot. Gently pull out the centre layers so you're left with a cavity. Roughly chop the shallot you've removed with garlic, breadcrumbs, mustard, chopped sage and seasoning. This should be a loose, rough crumb. Pack the stuffing into the shallots. Place the remaining sage leaves in an oven proof dish and put the stuffed shallots on top. Add a splash of white wine and wrap the dish in tin foil. Cook in a hot oven (200c, gas 6) for 30 minutes. Remove foil and cook for a further 10 minutes. Garnish with parsley and serve.