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Makes 1 ½ litre kilner jar
5 heads garlic, cut in half horizontally
3 tbsp Hill Farm rapeseed oil
300ml Hill Farm rapeseed oil

Preheat the oven to 180·C/350·F/Gas Mark 4. Place the garlic, cut side up, on a large piece of foil. Drizzle with the 2 tbsp rapeseed oil and season with sea salt and black pepper. Wrap the foil over the top to make a parcel and place on a baking sheet. Roast in the preheated oven for 30 – 40 minutes, until the garlic is completely soft and lightly caramelised.

Allow to cool before packing into the kilner jar, and topping up with rapeseed oil. Seal and leave in a cool, dark place for up to 2 – 3 weeks. The garlic can be squeezed into mash, pasta dishes, risottos or on bruschetta, and the flavoured oil can also be used.