6-8 banana shallots
1 large leek
2-3 tablespoons olive oil
flaky sea salt and freshly ground back pepper to taste
1/2 cup red wine vinegar
1/4 cup caster sugar
rosemary sprigs to garnish
Peel and top and tail the shallots. Wash the leek well and cut the white end into 3cm rounds.
Heat the oil in a non-stick frying pan. Add the shallots and leek. Season. Cover the cook on low heat for 5 minutes. Turn the vegetables over and continue to cook for about 10 minutes, until tender.
Meanwhile, bring the red wine vinegar and sugar to the boil, stirring to dissolve the sugar. Simmer until slightly thickened. Pour over the shallots and leek and garnish. Serves 4.