Echalions are easier to peel than a traditional shallot. They're the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the echalion has retained only the best qualities.

Available from UK supermarkets, Waitrose and Asda suppled by Moulton Bulb Co. Ltd from October through until May, they are great roasted whole with the skins on, covered in olive oil and seasoned. Then when they are piping hot, squeezed out of their skins and eaten.

These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white flesh, tinged with pink that combines the ease of an onion with the sweet, subtle flavour of a shallot.

The versatile echalion can add a subtle hint of flavour or be the main ingredient for any recipe calling for shallots. They are perfect for braising with meats, roasting with vegetables or with soups. Finely chop and add to broths and sauces, or sauté with mushrooms.

Visit ukShallot.com for more information and recipe ideas.