Peel and clean the shallots. Remove the roots and/or stems if you prefer. Then rinse the shallots thoroughly and let them drain for a couple of minutes.

Pour a good splash of olive oil in a large pan (one that has a lid) and place it over medium-high heat. Add the chopped garlic, fresh sage and cleaned shallots. Season with a generous pinch of pepper and a small dash of salt.

Stir fry the shallots for 4 to 5 minutes until a little soft. Then pour in half a cup (120 ml) of warm water and the worcester sauce.

Bring it all to a rolling boil and then turn the heat low again. Simmer the shallots for about 10 minutes under a lid.

Then transfer the shallots to a baking tray (or use a tart tin like I did) and season with an extra pinch of pepper and salt.

Bake the shallots in a preheated oven at 392°F (200°C) for 30 minutes until soft, golden brown and a little crisp on the outside. Then transfer them onto a clean plate or serving dish and serve hot.