For the Confit Garlic

Makes 500g (1lb 2oz)

Put all the ingredients in a saucepan and bring to a simmer. Turn the heat to low and cook gently until the garlic is soft and the tip of a knife passes through with little resistance and the oil is fragrant, about 35 minutes.

Allow to cool, transfer to a sterilised glass jar (see note below) and store, covered in the fridge, for up to one month.

For the Baba Ganoush

On a barbecue or over an open flame on a gas hob (stovetop), using tongs, grill the aubergines (eggplant) hard for 5–10 minutes, or until charred on the outside and totally soft inside. Leave them to cool in a colander in the sink so any excess liquid drains. When cool, peel them and discard the skins.

Transfer the aubergine flesh along with all the other ingredients to a blender and blitz for about 3 minutes, or until extremely smooth. Check the consistency and seasoning, adjusting as needed.

For the garnish, toast the pine nuts in a small dry pan until golden brown. Set aside. Heat the rapeseed (canola) oil in the same pan over a high heat. When hot, shallow fry the curry leaves in the oil until crispy (they should sizzle when they hit the oil). Drain on a plate lined with paper towels.

To serve, smooth the baba ganoush onto a serving platter and pour the curry leaf oil (see below) in a puddle in the middle. Garnish with the toasted pine nuts and fried curry leaves.

For the Curry Leaf Oil

Makes 250ml (9fl oz)

Put the curry leaves in a blender with 2 tablespoons of the oil and blend for 5 minutes, or until smooth. Pour the remaining oil into a saucepan and add the blended portion.

Heat gently and simmer until fragrant, around 10 minutes. It will almost look black, or a very dark green. Take off the heat and strain through a sieve (sifter) lined with muslin (cheesecloth). Discard the curry leaves.

Cool and transfer to a sterilised glass jar (see note below) and store, covered in the fridge. It will stay nice and green for up to 2 weeks.

Note: Sterilising jars

Begin by checking your jars for any chips or cracks and discarding any damaged ones. Wash the jars and lids in warm, soapy water.

Then there are several methods for sterilization. The easiest, if doing multiple jars, is to use the oven. Heat the oven to 140ºC/120ºC fan/275ºF/Gas mark 1, place the jars on an oven shelf lined with a clean dish towel so they aren’t touching the shelf, and leave for a minimum of 20 minutes.

Alternatively, if you’re only doing a couple of jars, you can cover the jars with cold water in a large saucepan, bring to a boil, and simmer for 20 minutes.

You can also sterilise jars in the dishwasher by placing the glass jars on the rinse cycle, at the hottest temperature, without detergent, and fill them while still warm.