Tom Kitchin’s shallot and parsley marmalade

This savoury marmalade is sharp enough to cut through the richness of the goose perfectly. You can make it in advance, too, adding the butter, parsley and pepper just before serving.

Tom Kitchin is chef-proprietor of The Kitchin in Edinburgh

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 6

Ingredients

1 tbsp olive oil

12 echalion shallots (about 600g), finely sliced

250ml white wine

50g unsalted butter

½ x 25g pack flat leaf parsley, stalks finely chopped, leaves torn

1 tsp freshly ground black pepper

Method

1 Heat the oil in a large saucepan. Add the shallots, season with salt and sweat gently for 4-5 minutes. Pour in ½ the wine and simmer right down until almost evaporated. Repeat with the rest of the wine. Set aside until ready to serve.

2 Return to a medium heat, if cooled, and add the butter, parsley stalks and leaves, and black pepper. Stir everything together well and cook for 1-2 minutes before serving.