Garlic

• 500 ml (17 fl oz/2 cups) non-GM canola oil*, for deep-frying
• 20

Using a mandoline, slice the garlic lengthways into 0.5 mm thick slices.

Heat the oil in a small deep-sided saucepan to 150°C (302°F). Add the garlic and stir well with a slotted spoon. Increase the heat to 160°C (320°F) and continue to fry until light golden brown. Remove with the slotted