Confit vegetables

Fat rules. It makes food comforting, rich, balanced. Tender, crisp, caramelized, delicious. Watching Samin Nosrat’s exquisite series Salt Fat Acid Heat affirmed this long-held fixation of mine — fat…

A super easy recipe for leek confit which will liven up past, soup of a toasted sandwich any time.

Learn how to to make confit potatoes at home. You can reuse the oil for cooking, which will have a lovely flavour of garlic and rosemary.

Fennel confit is a luscious and incredibly fragrant way to cook fennel. The slices are submerged in olive oil and slowly cooked with tarragon and lemon.

This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and

Tomato Confit is a super easy side that can jazz up any kind of meal, and requires just 5 minutes prep. It's also gluten-free, dairy-free and vegan.

Our confit potatoes have become rather legendary. They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. We’d just opened the restaurant and needed to find something to serve with the chops. Shaun was adamant that QCH didn’t need chips — next thing you know we’d have squeezy ketchup on the tables — but we obviously needed something indulgent, and probably potato-based. We started making layered potatoes and after much trial and error and…