Garlic spread

We still have garlic in the freezer from a bumper crop I grew a couple of years ago.   I got some garlic to plant as part of a job lot of onion sets and other root vegetables this springtime, so the question arose as to what to do with the harvest?

Anita found this fabulous recipe on facebook, and I can confirm that it works very well.   The resulting confit can be eaten on toast or used to season other dishes.   Highly recommended.

100 cloves of garlic, peeled
450 ml olive oil
5 sprigs of thym
2 sprigs of rosemary
3 bay leaves
1 teaspoon of chilli flakes

You can of course alter the seasoning to suit your taste.  Anita would have preferred a bit less chilli but I thought it was fine.

Basically you throw all the ingredients into a saucepan and cook for half an hour or so until the garlic is soft, let it cool a bit, then decant it into a (warm) sterile jar.   Normal hygiene practices apply.   We're keeping our spread in the fridge now that the jar has been opened.