Ocado Echalion Shallots. These shallots have a delicate, elongated shape and a subtle yet significant savoury flavour. They are easier to peel than rounded shallots and can be used in the same way. Serving Suggestion For a flavoursome accompaniment to any dish, slice shallot in half (lengthways through the root), chop off top and tail then peel. Thickly slice shallot (width-wise) and sauté in a pan until caramelised. Serve with a sprinkle of flat leafed parsley and grated cheese. "These long oval shallots (which used to be called Banana Shallots) are easy to peel, cook much faster than onions (which is helpful in a hurry) and have much more delicacy and sweetness. They can transform even the simplest of dishes. There’s a reason they’re used so much in restaurant kitchens!" Nigella Lawson