Eating In

Garlic completely changes its character when you roast it and it won’t make your breath smell as the raw stuff would. Raw garlic is extremely pungent but after roasting, it gets a sweet, buttery, nutty flavour. Preheat the oven to 400ºC/Gas 6. Take a whole bulb of garlic (or several) and remove as much of the loose papery skin as you can. Then cut ¼ inch (1cm) off the top of the cloves, exposing the flesh. Drizzle a little olive oil over each bulb and wrap them up in foil parcels. Bake for 35 minutes. When the garlic has cooled a little, you can pop the soft flesh out of the clove. Eat it just like that or spread it on toast, cover with tangy goats’ cheese and grill. Put in on pizza topping. Mix it with mashed potato. Delicious!