125 g (4 oz) fresh root ginger, peeled and cut into chunks 125 g (4 oz) peeled garlic cloves


1.Process the ginger with the garlic cloves in a food processor or blender with a very little water, just to aid processing. Spoon into an airtight screw-top jar and store in the refrigerator for up to 3 weeks.
2.Alternatively, place small quantities in a specially reserved ice-cube tray.
3.Or spread the paste on to a baking sheet, freeze, then remove the slab and break into pieces. Store in a plastic freezer bag.

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