For a gooey condiment that makes most things taste better, slice the top off a whole bulb (or a whole lot of bulbs), trickle with oil, wrap loosely with foil and bake at 180°C/Gas 4 for an hour. Squeeze out the soft, golden flesh to use in salsas, salad dressings or as a sweet, mellow ketchup for roasted veg, meat or fish.
Garlic should be kept in a dry and airy place to delay sprouting and the development of rots. If well dried it should keep for several months even at room temperature though it shows an increasing tendency to sprout as spring approaches.
Country of origin
Grown in Spain.
Cut off the top centimetre of the bulb and sit it on a sheet of foil. Drizzle with oil and season with salt. Gather the foil up to create a parcel and crimp it closed. You can sit the garlic on the grill over some non-direct heat, or tuck it into the embers. It’ll take about 30 mins to soften. When cool enough to handle, squeeze the flesh from the skins, like toothpaste - a strangely enjoyable task. You'll end up with a sweet, sticky purée. It can be used for everything, from stirring into a dressing or mayo to folding into soups or stews.