Sweet and sour echalions with burrata and thyme

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

Serves: 4-6 as a starter or side


800g echalion shallots
4 tbsp extra virgin olive oil, plus an extra splash
4 bay leaves
4 tbsp caster sugar
100ml red wine vinegar
4 tbsp dried currants (or raisins or sultanas)
200g burrata, drained
2 thyme sprigs, leaves picked


1. Trim the roots of the echalions, leaving enough to hold them together and keeping the skins on. Simmer in a large pan of boiling water for 5 minutes. Drain, cool a little, then peel off the skins.

2. In a large frying pan, heat the 4 tbsp oil and bay leaves. Add the shallots and cook for 5 minutes, until lightly browned. Add the sugar and vinegar, bubble for 4 minutes, then add the currants (or raisins or sultanas) and 5 tbsp water. Cover, reduce the heat to low and cook for 20-25 minutes, until soft. Uncover, turn up the heat a little and bubble for 5 minutes, or until the juices turn syrupy. Season and leave to cool to room temperature.

3. Pile the shallots onto a plate, spooning the juices and fruit over the top. Put the burrata alongside and slash the top. Drizzle with a splash more oil and scatter over the thyme leaves. Serve with bread for mopping up the juices, if liked. LH