Poulet rôtí à l’ail

If you do this dish properly, you get a sweet stuffing of almost puréed creamy garlic and the contrasting crunchy caramelised taste of the whole cloves roasted in the pan. Just pick them up with your fingers and munch the cloves whole – they’re truly delicious. What a way to feast on those beautiful violet-tinted bulbs. You’ll never buy a little box of skinny garlic again – I hope.