Maddie Hughes FOOD BUZZ

This is not so much of a recipe…more of a process to make an ingredient that should become a staple in your fridge.

Confit garlic is completely different to raw garlic. It's mellow, a bit sweet, and full of umami.

A flavour bomb!

Ingredients

3 garlic bulbs

Olive oil

2 thyme sprigs

1 bay leaf

Method

Peel the garlic cloves and place in a small saucepan along with bay leaf and thyme. Cover the garlic with olive oil and place over a low heat.

Cook very gently for around 30 minutes, or until the cloves are soft.

Pour into a sterilised jar, and store in the fridge. So long as the garlic is fully submerged in the oil, it should last for ages in the fridge.

Some ideas to use your confit garlic:

• Cook some spaghetti in very well salted water until al dente, drain, then toss through a few spoonfuls of the confit garlic with its oil. Finish with a load of finely grated Parmesan and ground black pepper.

• Spread the confit garlic over toasted sourdough, and top with sliced tomatoes, pepper and salt.

• Use the oil to make a vinaigrette to dress your salads.