Garlic Confit

Ingredients

• 15 heads of garlic, cloves peeled 

• 8-10 sprigs fresh thyme or rosemary

• 1 tbsp black peppercorns 

• 1 tsp red chilli flakes 

• 1 small bay leaf

• 2.5 cups olive oil

Method

Add all the ingredients to a large heavy-bottom cast iron skillet or braiser, and place over on low heat (it will come to a slow boil, just little bubbles) for around 45 minutes or until garlic is perfectly buttery and creamy.

Use a slotted spoon to transfer the garlic to a large jar with some of the oil and store for up to 2 weeks in the fridge.

Recipe by What's Gaby Cooking