Garlic Confit

1. Slice off the top of the unpeeled garlic head, exposing a bit of the cloves and place them on some tinfoil.

2. Add a pinch of salt to the bulbs and lay a sprig of thyme or rosemary on each of them. Drizzle with some olive oil and pack them in the tinfoil. Then bake the garlic in the oven for 2 hours at 120 degrees C. It will be clean of any harmful bacteria because at this temperature, it is sterilised. Bake until garlic is all soft and sweet.

3. The garlic can then be squeezed out of the skins and added to the sterilized jars you have waiting.

4. Top the garlic with olive oil, making sure all the cloves are covered. Store the confit in a sterilised, airtight jar and it will keep for 3 months in the fridge quite safely.

Makes a great gift as well.