Garlic confit

Step 1

Peel the garlic cloves and place in a small pan

Step 2

Cover the garlic with olive oil and place over the lowest heat. You want the oil to reach and then stay at around 90°C

Step 3

Leave to cook for 30 minutes or until the garlic cloves are soft. If the oil starts to bubble, remove the pan from the heat to cool a little then place back over the heat to finish. You can also use a thermometer for a more accurate reading

Step 4

Place the saucepan in a bowl of iced water to cool the oil down quickly, then transfer the contents to a sterilised jar and store in the fridge. As long as the garlic is submerged under the oil, it should keep for at least a year – but be sure to always store it in the fridge