Method 1 First make the bourguignon. Heat the oil in a large flameproof casserole dish and add the onions or shallots and the carrots. Fry over a high heat, stirring regularly, until they are dappled with dark-brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove them from the dish and set aside. 2 Add the butter to the casserole dish. When it starts to foam, add the mushrooms and cook over a high heat until they have reduced down. Put the onions and carrots back in the dish and season generously with salt and pepper. Add the herb...