A warming, wholesome, herby veggie treat

Peel 4 banana shallots – the long, torpedo-shaped variety – then slice each one in half from root to tip. Warm 3 tbsp of olive oil in a shallow-sided flame-proof baking dish over a moderate heat (I use an enamelled dish). Place the shallots in cut side down and let them cook for about 15 minutes. Nudge them every now and again to stop them sticking and check them underneath, watching their progress.

As they start to soften and colour appetisingly, turn them and continue cooking, partially covering the dish with a lid. They are ready when you can pierce them effortlessly with a skewer.