Ginger & garlic paste

I use this in all kinds of recipes as a basic flavouring and it’s so much better if you make your own, although ready-made pastes are handy if you are in a hurry.

MAKES 200g PREP 30 mins NO COOK EASY V

100g ginger, peeled and roughly chopped

100g garlic cloves (around 21/2-3 bulbs), peeled

20-40ml vegetable oil

Blitz the ginger and garlic in a blender, gradually adding enough oil to make a smooth paste. Store in a sterilised jar in the fridge. Will keep for up to two weeks. You can also store the paste in a freeze-proof container, in the freezer.

GOOD TO KNOW vegan • healthy • gluten free

PER TBSP 23 kcals • fat 1g • saturates none • carbs 1g • sugars none • fibre 1g • protein 1g • salt none