Stuffed banana shallots recipe
 These shallots are packed with a spicy lamb filling and make a great starter or snack. 6 large banana shallots, peeled and skin removed50g/1¾oz saganaki cheese, grated1 tbsp fresh mint leaves, to garnish1 tbsp fresh coriander leaves, to garnish 6 large banana shallots, peeled and skin removed 50g/1¾oz saganaki cheese, grated 1 tbsp fresh mint leaves, to garnish 1 tbsp fresh coriander leaves, to garnish 1 tbsp olive oil250g/9oz lamb mince1 tsp ground cumin1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint1 tsp dried oregano 1 tbsp tomato purée2 tbsp cooked orzo, cooled2 tsp currants, soaked in water and drained2 tsp caster sugar 2 tsp red wine vinegar 1 tbsp olive oil 250g/9oz lamb mince 1 tsp ground cumin 1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 tsp dried oregano 1 tbsp tomato purée 2 tbsp cooked orzo, cooled 2 tsp currants, soaked in water and drained 2 tsp caster sugar 2 tsp red wine vinegar Method Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves.