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- 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