Update 20.02.17Some folk are little concerned about possibly getting food poisoning from this recipe. Here’s my reply:
“I got asked the same question on social. To which I replied, good point, I need to make that clearer in future especially regarding botulism. The advice is to keep plants in oil no longer than three weeks and in the refrigerator. This is somewhat open to debate, and there have only been 33 recorded cases of food-borne botulism in England and Wales since 1989. Read Clostridium botulinum & Vegetables in Oil.
I originally mentioned the possible problem of botulism in my post on preserving wild garlic in oil, here.”
Down here in Devon this weekend, the weather was sunny and balmy.
So I took the opportunity to get out and about to shoot a short video for you.
Now, just a few points first, because I also need your help.