Always great to have jar of garlic confit in your fridge. Perfect for blending through dips, dressings or a simple pasta sauce, or extra-garlicky hummus or lovely garlic pesto. Try out some flavourings of your preference, say woody herbs such as rosemary or thyme, spices such as peppercorns, star anise, fennel seeds or dried chilli, or even strips of lemon zest all add bags more flavour to both the cloves and the oil. The ingredient list should be enough to fill a 300-400ml jar.

1. Peel the garlic cloves and place in a small pan.

2. Cover the garlic with olive oil and place over the lowest heat. You want the oil to reach and then stay at around 90°C

3. Leave to cook for 30 minutes or until the garlic cloves are soft. If the oil starts to bubble, remove the pan from the heat to cool a little then place back over the heat to finish. You can also use a thermometer for a more accurate reading

4. Place the saucepan in a bowl of iced water to cool the oil down quickly, then transfer the contents to a sterilised jar and store in the fridge. As long as the garlic is submerged under the oil, it should keep for at least a year but be sure to always store it in the fridge.