CROÛTONS

Makes 2 cups

¼ loaf of white bread

500 ml (17 fl oz/2 cups) vegetable oil

1 garlic clove

sea salt

Trim the crusts from the bread and discard. Slice the bread into 1 cm (½ inch) thick slices, then cut into 1 cm squares.

Heat the vegetable oil in a saucepan over high heat and add the garlic clove to infuse the oil. To test if the oil is the right temperature, add a cube of bread; the oil should start bubbling but the bread should not colour too quickly. Carefully tip the croûtons into the oil and cook, stirring continuously with a metal spoon, until golden. Strain and drain on paper towel. Season to taste with salt while hot.