A slow roasting of veggies that results in a delicate crunch with lots of flavour.  

Serves 4-6 (as a snack) 

Ingredients 

1 bulb garlic
1 green pepper
1 red pepper
1 red onion
2 packets (400g) baby roasting carrots, washed
1 lemon, thinly sliced
2 Tbsp honey
Salt and milled pepper
10g tarragon
4 sprigs fresh thyme
2 bay leaves
4 cups olive oil blend
2 cups double cream yoghurt
2 tsp lemon juice
Crackers, for serving 

Method  

1. Preheat oven to 160ºC.
2. Keeping the skin on, halve the garlic bulb widthways. Cut peppers into 2cm-thick slices. Halve red onion, then slice each into quarters. 
3. Place vegetables, lemonand garlic into a deep oven-safe dish. 
4. Drizzle over honey, seasonand scatter over fresh herbs. Pour oil over the veg, ensuring it is submerged in oil. Cover the dish with foil. 
5. Roast for 45 minutes, or until everything is tenderand lightly caramelised. 
6. Remove contents from the oil with a slotted spoon, draining well. (See cook’s note.) 
7. In a pan over high heat, fry the peppers and carrots in batches until lightly charred. 
8. Blend the yoghurt with 2 cloves of the confit garlic and lemon juice. 
9. Spoon yoghurt onto a serving plate and top with confit veggies. 
10. Spoon veggies and yoghurt onto crackers and enjoy as a snack or starter. 

Cook’s note

No, all that oil is not wasted, it’s packed with flavour! Cool and seal in a glass jar in the fridge and use it for frying, caramelising or roasting, or use it for a salad vinaigrette. Use within two weeks.