A little while ago, I had a bit of a garlic glut.
Not a real glut, I guess - it's not as though my personal garlic farm had been ridiculously productive or anything - more just a spate of overenthusiastic buying - gluttony as opposed to gluttery, if you will.
Now, I'm a pretty keen eater of garlic, but even I would find it difficult to work more than a couple of heads a day into our dinner, so I needed a solution.
I racked my brains and managed to dredge up from some of the darker recesses that garlic is both nice and also pretty when one confits it, so that's what I did.
I peeled about a million cloves and poached them really gently in olive oil (with a bit of basil, salt and peppercorns) and then stuck them in a sterilised jar.
Et voila - confit garlic.
It obviously lasted about three and a half minutes before I ate it all.