Sweet onion puree

I've made chilli con carne for later - it's easy enough to make and very economical. I usually make a large quantity and freeze the rest. If you want something faster than a jacket potato - why not make these quick potato wedges instead?
The weather has turned brighter, so we'll probably take a slow walk to the pub, about a mile away and burn around 80 calories. It all helps keep the weight off. By not dwelling on every last calorie and keeping a rough count has certainly become second nature to us now.
I'm also making a batch of onion puree to use up the rest of the double cream in the fridge. This puree is deliciously creamy, goes well with roast beef, and freezes well (if there's any left over …).

SWEET ONION PUREE

Ingredients (serves up to 6)

4 large banana shallots

salt/pepper

50 mls double cream

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Roughly chop the banana shallots and place in a saucepan. Cover with water.

Cook the shallots until soft - about 15 minutes.

Remove the shallots and place in a blender. Add a couple of spoonfuls of the cooking liquor to help the blending process. Add only enough - too much will make the puree watery.

Add the double cream (or full fat milk if you don't have any).

Blend until smooth.

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