Heat the oven to 150C/130C fan/gas 2. Put the garlic in a small ovenproof dish (ours was 13cm wide), add the thyme and sprinkle over a generous pinch of salt.

Pour the olive oil into the dish, making sure it totally covers the garlic. Top up with a little more oil, if needed.

Put in the oven and cook for 1 hr 20 mins until the oil is gently bubbling and the garlic is deeply golden. The cloves should still hold their shape but collapse completely when pressed. Leave to cool in the oil. Will keep for two weeks in its oil, in a sterilised, sealed jar in the fridge.

Try smashing the confit garlic over burrata on toast for an indulgent lunch.