Shallots are a stable vegetable for stews at this time of year – but boy are they tricky little buggers to peel. They have wafer thin skin and as I have no patience whatsoever I use this technique to peel them. Boil some water in a saucepan, drop the shallots in and boil for 2 – 3 minutes. Remove from the heat and run in cold water. The skin should just slide away. Do them in batches and they will keep in the fridge for a few days.