Garlic and Shallot Confit

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Ingredients

100g garlic, peeled

100g shallot, peeled

200ml rapeseed oil

1 tbsp chopped thyme

Salt and pepper

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Preparation

1. Place all the ingredients in a saucepan, excluding the thyme, cover with baking paper and have on a low heat for 20 minutes until the garlic and shallots are totally soft.

2. Whizz in a blender, add the chopped thyme, and season with salt and pepper.

3. This is a fantastic basic ingredient to keep in your fridge. It will keep refrigerated for 1 month if covered with cling film and stored correctly.