The perfect purpose for a surfeit of garlic, the result is sweet, savoury and mellow. A brilliant jar to have in the fridge for all occasions – use the cloves to make garlic bread, add to mashed potato, smear under the skin of a roast chicken, jazz up pasta sauce, use in hummous etc. And of course use the oil to cook with, dress salads, make bruscetta.
- Loads of garlic cloves, peeled
- Enough neutral oil to cover (3 bulbs of garlic will need around 300ml oil)
- Pinch of chilli flakes or stalk of rosemary for additional flavour (optional)
- Place the garlic (and flavourings if using) into a small saucepan
- Pour in oil until the cloves are submerged
- Heat over the very lowest heat for 30-40 mins, until the cloves are just starting to turn golden
- Decant into a sterilised jar and keep in the fridge
Sophie cooks 
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