Black garlic

When you cook garlic extremely slowly the enzymes that give it its sharpness break down. Amino acids and sugars react with heat to give a distinct flavour that is insanely delicious – think of a toasted sourdough loaf, browned cookies or the edge of lasagne. The rawness of garlic becomes something much more mellow.

You can buy black garlic, but experimenting with making your own is a lot of fun. Over the course of four weeks your cloves will go from snow white to intense, rich balsa