shallot purée

I was really looking forward to trying out this recipe, it did not disappoint. Simple and straightforward.
Where is the recipe from?It comes from this James Martin book. Ingredients & any changes made?Just a few ingredients needed, shallots, double cream, sugar. No need to change the ingredients but I did alter the amount. The recipe is for 4 - 6 people, which was far more than we would eat.

You caramelise the shallots whole in a frying pan, then bake through to soften. They can be left as they are and eaten whole as a side dish, or added to cream and blitzed to a purée.Verdict? Loved it. Really loved it. We had it with lamb for Sunday lunch. I also sneaked some crusty bread in it and scoffed it as a dip. Definitely making it again.