Slow-roast Garlic with Fresh Curd Toasts

New season Italian garlic arrives at the beginning of March. They are quite unlike the bulbs found normally in the shops, as they look similar to large, thick-stemmed spring onions. However, they are pungently sweet and wonderful to slow roast in olive oil, or alternatively in a glass of white wine or stock, and then served warm with toasted sourdough and a light, frothy goat’s milk or ewe’s milk curd – this really does herald a new season with its fresh yet robust flavours.