Right then. Get making. You need this in your life…

1hr (ish) | easy 



4 bulbs garlic

olive oil with a splash of rapeseed oil, enough to cover the garlic

sprig rosemary

sprig thyme

bay leaf


Heat the oven to 150°C. Peel all the garlic being careful not to pierce the cloves any. A labour of love right there.

Pop the cloves in an ovenware dish, submerge in olive oil with a splash of rapeseed oil if you wish, chuck in some rosemary, thyme and bay and bung in the oven for around 40mins depending on your oven, and the size of yer cloves and that.


We’re saying you need 4 bulbs of garlic because there’s gunna be a fair few per bulb that are too small to bother with, you’ll probably end up with about 3 bulbs worth – but you can change that – make as much as ya want!

Transfer the cloves to a bowl to cool, and once they’re cool pour some of the oil back over them to store in the fridge in an airtight container. The confit garlic will stay fresh for 2 weeks stored in this way – if it makes it that far!



PS: You can speed the whole process up if you need a few in a hurry. Whack everything into a heavy based saucepan instead and cook over a low heat for 15mins or until a knife goes through the cloves easily.