Garlic confit

• garlic↗2 bulbs of

  peeled and left whole (your peeled garlic cloves weighed 115g)

• thyme sprigs↗2
• olive oil↗250ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C with convection/gas 2. Place the garlic in a small oven‑proof dish (ours was 13 cm wide), add the thyme and sprinkle with a generous pinch of salt.

2. 2

   Pour the olive oil into the dish, making sure it completely covers the garlic. Add more oil if necessary.

3. 3

   Place it in the oven and cook for 1 hour 20 minutes, until the oil gently bubbles and the garlic turns a deep golden colour. The cloves should stay whole but flatten completely when pressed. Let it cool in the oil. It will keep for two weeks in the oil in a sterilised, sealed jar in the refrigerator.

4. 4

   Try spreading the garlic confit on burrata on toast for a luxurious lunch.