190g tub of organic tallow
A big sprig of fresh rosemary, leaves stripped from the stem
4 fat garlic cloves, peeled
- Blitz the garlic and rosemary in a blender until roughly chopped.
- Heat a small saucepan then briefly toast the garlic and rosemary mix, releasing the fragrant oils and flavours.
- Dollop the tallow into the hot pan, letting it melt slowly and mix well with the garlic and rosemary.
- Grab a sterilized Kilner jar, carefully pour in the liquid fat, seal and leave to set. It’ll keep in the fridge for at least a month