Peel and finely dice a medium-sized shallot, one of the banana variety. Warm 2 tbsp of olive oil in a large, deep pan over a moderate heat. Stir in the chopped shallot and let it cook for 7 minutes or so until it is soft, but not coloured – keep stirring it so that it doesn’t brown.
Squash 1 large clove of garlic flat with a pestle or the side of a heavy knife, then stir into the shallot with ½ a tsp of dried, hot chilli flakes and the finely grated zest of 1 medium-sized lemon.
Now add a couple of bay leaves (fresh or dried) and two 400g cans
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