CRISPY CONFIT GARLIC WITH CREAMY BUTTERBEANS 
This Recipe is made by our close friend India, you can follow her here
Using New Season Olive oil to preserve some garlic makes this seasonal dish shine , especially as we enter into the hungry gab period, when we have to make the most of our brassicas ! By slowly cooking the garlic with lots of oil, you will also get an amazing garlic oil to use in lots of other dishes that need a garlicy punch! 
CONFIT GARLIC
1 bulb of garlic, cloves peeled
1 red chilli, sliced
Peel the zest of one lemon
Rosemary
Enough Extra Virgin Olive oil To cover
CREAMY HERBY BUTTERBEANS
1 700g jar @boldbeanco with the bean stock
2 TB Garlic oil from above
200g Purple sprouting Broccoli (or normal)
Parsley, 2 handfuls chopped
pitted black olives, 2 handfuls chopped
Fresh red chilli chopped to taste
Black pepper
1/2 a lemon juiced
All that confit garlic sprinkled on top!
Pop the garlic into a small saucepan with the lemon zest strips, the red chilli chopped and cover with olive oil. Use enough oil to submerge the garlic. Poke in a few stems of rosemary. Put this on a low heat to gently confit, approximately 20-30 minutes until tender in the middle.
Strain the oil from the cloves , this garlic oil can be used in any other recipe to enhance garlic flavour!
Pour the beans and their juices into a pan and place on a medium heat for 10-15 minutes to thicken and release the starchy goodness. Add the 2 TB of Garlic oil , and mash the beans roughly with the back of a wooden spoon. Stir in the chopped Broccoli and simmer with the lid on until tender, about 3 minutes.
Stir in the chopped parsley, chillies and olives, and season to taste. Squeeze over the lemon juice, spoon the garlic confit through the beans and drizzle with extra garlic oil.
DELICIOUS!
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