Whole Head of Garlic
- decapitated, drenched in olive oil and given a spell in a hot oven, what you think might be a massive garlicky overdose is tamed and transformed into something rich and sweet. Like garlic in the pan, garlic in the oven can easily burn. Get it right, and the result is a sticky pale brown pulp which slips easily from the skins of the individual cloves. Use in sauces, gravies to give a mellow depth of flavour. Or chop and combination with other roast vegetables to make a quick pasta dish.













