Cooking

Mellow and caramel, roasted garlic is so versatile that it’s a good idea to make quite a bit at once: take several heads of garlic and cut off the top centimetre, exposing the flesh. Nestle them upright in an ovenproof dish, drizzling with olive oil, salt and a dash of water. Cover tightly with foil and roast at 170°C/Gas 3 for 1 hour. Once cool, squeeze out the sweet, sticky pulp. Spread straight on toast for a snack or canapé. This is also excellent stirred into dressing or mayonnaise, soups or stews, folded into mash, or stirred into a hot tray of roast potatoes (tips on roasting). Store leftover roasted garlic in a jar of olive oil in the fridge.