2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes.

Cook for 5-7 minutes until the leaves are crisp and the butter has browned. Set aside. Place shallots cut side-down into the ...

Add the bacon. Cook until crisp and well browned in places, then remove. Add the shallot and fry on a medium high heat until softened and well caramelised. Remove from the heat. Finely chop the ...

And you could see that, like, when the skin crisps up, it creates that crazy-rigid structure. The marinade on the chicken has all the shallots and stuff clinging onto it. So as we're dipping it ...

Add the shallot and cook for 1 minute ... Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through ...

Add the chicken legs to the pan and cook for 3-4 minutes each side so it is brown and crispy on the outside. Remove the chicken to a side plate. Add the bacon to the pan along with the shallot and ...

Place the warm rice and lentils in a bowl and top with the caramelised shallots, crispy garlic and lastly the thinly sliced scallions. Heat 2 tablespoons of olive oil in a large saucepan over a ...