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4
.Medium
Published 1987
When garlic, still in its papery covering, is roasted beside poultry or game the flavours enhance each other. In this recipe I find that the turkey, which can be rather bland these days, gains a more gamy taste from the garlic, which itself roasts to a sweet purée. If you can, cook the dish in the autumn with large cloves of the new season’s garlic. And if you are a garlic devotee, provide