Well, pretty much most Thai recipes call for garlic ... most start by saying, 'fry the garlic until it smells good ...'

And this yummy crispy fried garlic is used as a topping, added often to noodle soups or perhaps some fried rice, or onto steamed vegetables, but honestly, it's good on so many things!

Add to eggs, to pizza, to pasta ... anything that could do with a bit of nutty, crunchy, garlicky goodness.

A jar will last several days, maybe a week (I'll double check this with my own and come back and be less vague) at room temperature - if you put it in the fridge, the oil's going to solidify.

It's so easy too - to make a jar you'll need just a cup of cooking oil (something without a flavour of it's own so don't use olive oil, use rapeseed, grapeseed or sunflower) and a bulb of garlic.

I like to use this big flat knife as it makes it so easy to cut the ends off the garlic bulb and then flatten the cloves, which releases the skins, and then just chop into small pieces.

If you have Thai garlic (my local Thai supermarket sells it) you'll notice the cloves are much smaller than our usual garlic and the papery skins much lighter - so you could just throw the skins in too as they'll crisp up and look lovely and are fine to eat (and easy to pick out if you don't want to).

Anyway, back to our crispy fried garlic.

Put the pan on over a low heat and add the oil. Unlike when we usually stir fry and heat the oil first, for this recipe put the garlic straight in.

If you heat the oil first the garlic is going to burn.

Keep stirring the garlic in the oil over a low heat and after about a minute you'll see the oil begin to sizzle.

Keep stirring!

Don't leave this unattended because well, A ... boiling oil can be dangerous and B ... the garlic will still burn easily.

You need to catch it the moment it turns a nutty brown - probably after about four minutes or four and a half minutes - so just keep an eye on it.