This is a Simon Hopkinson original; I used to serve it as canapes on little toasts when I was cooking at the Whitechapel Gallery. Neil [Borthwick, Angela’s husband] adapted the recipe for the French House in Soho, where he serves it on slabs of toast.
The secret to a great confit garlic is to use the best olive oil and the freshest garlic. You could add thyme or rosemary, and any left over will keep in the fridge. It’s also great slathered on ribeye steak or squeezed over grilled fish.
