Purée d’Ail

• 4 large heads of garlic or 450 g (1 lb) garlic
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Peel the cloves of garlic, cut each in half and, if necessary, remove the green growing shoot in the centre. Roughly chop the garlic. Cook, covered, in the salted water with the bay leaves for 8-12 minutes or until tender. Remove from the heat, discard the bay leaves and strain the garlic into a food processor, reserving the cooking liquor and adding it as necessary to make a smooth purée. Then