On the pan.
Ready for the oven.
It’s been over a week since my last post when I blogged about making Shallot and Rioja Relish. So when I decided to make burgers and chips for dinner the other night I couldn’t resist opening a jar. I was pleasantly surprised, it tasted great – sweet and tangy with the shallots still holding a little crunch. And it topped off the burgers very nicely. Tangylicious!