It’s autumn equinox today which means it’s officially cosy season, in my kitchen at least! And I’m starting this season with a big batch of confit garlic 🧄 but hold off making this until after your hot date! I love confit garlic for adding instant flavour to soups, stews, dips and more. Store the bulbs and all the delicious garlicky olive oil (it would be a crime to waste this- it’s just as valuable as the garlic) in large jars in the fridge. They make great presents for loved ones too. Recipe for the confit garlic below and ideas/recipes for using it coming your way soon... keep your eyes peeled 🧄 Confit garlic - 5 mins hands on, 1 hr in the oven 10 bulbs of garlic (or more if you like) Olive oil 4 sprigs of rosemary Dried chilli or chilli flakes (optional) Preheat the oven to 150C. Put the whole bulbs of garlic in an ovenproof dish or pan which you have a lid for (preferably one where the bulbs fit in a snug, even layer). Add the rosemary and chilli (if using) and completely submerge in olive oil. Put the lid on and bake for 1 hour until the garlic is completely soft (test one by gently squeezing with tongs). Leave to cool then store with all of the oil in large jars.