Pickled shallots (Échalotes au vinaigre)

1. Peel the shallots; halve the larger ones and leave the small ones whole.

2. Layer them in a clean preserving jar with the bay leaf.

3. Bring the vinegar to the boil with the sugar, salt and pepper until the sugar dissolves.

4. Pour the hot brine over the shallots so they are completely covered.

5. Seal the jar and, once cooled, put it in the fridge.

6. Eat after a few days of maturing – a crisp, piquant companion to cold meats and a cheese board.

Tip: Pickled shallots are a piquant, crisp condiment – the bay leaf and pepper give them depth. If you leave the small shallots whole, they look more attractive and stay crisp for longer.