Bake a bulb or two of garlic when you are making a Sunday roast and you have a ready-made starter. Smear it while it is warm on to toasted baguette.
1. Blanch the garlic bulb(s) for five minutes – that literally means that you sit them in boiling water. It softens the garlic and moistens it, helping to stop it burning. Pat dry.
2. Place the garlic in a baking dish, drizzle with olive oil or add a knob of butter and bake in the oven for 180C/350F/Gas 4 for 30 minutes or until soft.
- You can also wrap the garlic bulbs loosely in tin foil allowing you to add in a sprig of a herb like thyme or rosemary.
- Store whole roast garlic bulbs covered in olive oil in the fridge for up to a week – use the oil to fry onions, and add the garlic pulp to frittatas, omelettes and stews.
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