Garlic Purée

• 12 cloves of garlic, peeled
• 250ml (8fl oz) white stock (

Pop the cloves of garlic into a small saucepan and cover with boiling water. Put on the lid and simmer for about 15 minutes, then drain. Crush the cloves of garlic thoroughly with a fork or with a mortar and pestle to make a pulp. It is best, though, to whizz them in a food processor. Put the pulp back into the pan and gradually stir in the stock, then the cream. Taste and season to your liking