I love cooking with garlic. It is pungent and almost spicy when used raw or roast it and it becomes sweet and jammy. I make batches of roasted garlic because it’s an easy and fast way to get lots of flavour into your cooking. Spread it on toast for quick garlic bread or smush it with a fork and add it to spaghetti with some olive oil and lemon zest for a fast and tasty dinner. Add it to stews, curries and pies, the list is endless.
You can make this versatile flavour bomb all year round and the kids can help squeeze the cloves if you feel like being a patient parent! The big tip is to remove as much of the papery skin from each bulb before you cut it and cook it. This makes it much easier to get the cloves out.
14 heads of garlic
75ml olive oil (1/4 cup)
- Pre-heat the oven to 220° (200° fan). Remove as much of the papery outer skin as you can without the bulbs falling apart. Slice the top of each bulb away and discard. Put the bulbs into a baking tray then drizzle over the olive oil and grind over with salt. Cover the tray tightly in foil.
- Roast for 50 minutes then remove the tray and allow to cool before removing the cloves. Squeeze each clove until it pops out of the skin then store in sterilized jars and keep in the fridge. You can fill the jars with olive oil too so that you get garlic oil along with your cloves.