Shallot rice looks all the better for a bit of colour. Beyond the shallot aroma itself, the flecks of colour scattered through the white rice make it something to look at — and the first mouthful, full of shallot, tends to send people straight back to childhood.

Warm 3 tbsp of olive oil or pork lard gently. There is no need to take it above 100°C — the heat is only there to wake up the fried shallots.

Add 2 tbsp of Cheng Chi fried shallots and 1 tsp of soy sauce and stir together while hot. (A note: with other brands of fried shallots you will not see anything like the same effect.)

Spoon it straight over rice and you have shallot rice.

Stir through some cooked frozen vegetables as well and you have the colourful version.