TARRAGON & THYME

Use this sparingly but it is delicious - I love garlic mind you. The fiddly bit is peeling all the garlic, but the time and effort taken means it can be stored in the fridge or in the freezer. Requirements:Food processor Ingredients: 6 heads of garlic 2 tablespoons oil Method: Break the garlic heads down into cloves and peel. Put in the processor with the oil and process until a smooth puree. Spoon into small glass jars, seal and store in the refrigerator for up to 6 weeks. I top up with oil to give a seal and then each time I use some of the puree top up with oil until all the puree has gone.

Ideal for keeping in the freezer and taking out what you need to either add to vegetables of french stick or bread to create your own garlic bread. Yummy 8oz butter 2 teaspoons fresh garlic puree or 4 garlic cloves crushed salt freshly ground black pepper Requirements: Food Processor Using the normal metal blade add the 8oz butter chopped into cubes to the processor bowl with the garlic puree and seasoning. Process for a few moments until smooth. Turn into a glass container, add some oil to the top. cover well and store in the refrigerator until required. After using, re-seal the jar with fresh oil each time until the garlic puree is used up. Will keep up to a month. Variation: Garlic Herb Butter put a good bunch of fresh herbs such as basil, marjoram, dill, tarragon and parsley into the processor and process for a few minutes until roughly chopped. Then add the butter, garlic puree and seasoning. Continue as above, store as above. Store for up to one month.