Preserved Elephant Garlic with Herbs

• 4 large heads of elephant garlic
• 600 ml (1 pint) duck fat (or

Elephant garlic is a very large variety of garlic – about the size of an apple! The intense flavour of this superb garlic preparation makes it ideal for use in sauces, sautés and salads; simply scrape off excess fat and chop the garlic as normal. I also like to purée it to use in soups and pasta dishes, or to serve as an accompaniment to roast lamb.

Slice