Marmalade glazed Chantenay & shallots
Preparation time: 5 minutes
Cooking time:? 20 minutes
500g Chantenay, whole & unpeeled
450g shallots, peeled & left whole
2 tbsp olive oil
3 heaped tsp marmalade
What to do:
- Preheat the oven to 220?C/200?C fan/Gas 7.
- Place the Chantenay and shallots in a large roasting tin with the oil and toss to coat. Roast in the oven for 10 minutes.
- Remove from the oven, stir in the marmalade – making sure the vegetables are well coated. Return to the oven and cook for a further 10 minutes or until the Chantenay and shallots are soft and tinged golden at the edges.