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Roast Garlic with Thyme and Bayleaf

Garlic as a species originated in Central Asia, from where is spread in both directions to Europe and the Far East where, as I’m sure you are aware, it is used extensively.

In fact the Oriental countries consume the most garlic per capita in the world (especially Korea) except for Japan, who hardly use it at all in cooking – medicinal purposes only.

Many people are put off by garlic’s extreme pungency when raw. However, this is radically softened by cooking it and slow roasting mellows it completely to a delicious, sweet, spreadable puree. In this form, garlic can become the main ingredient, rather than just a flavouring to other dishes.

Try the following recipe as a starter at a posh dinner, or just as a snack. It goes particularly well with a strong cheese.

Serves 4

* 4 bulbs garlic * 4 small bay leaves * salt and pepper * 4 sprigs thyme * juice of 1/2 lemon * 4 tbsp olive oil

Cut off the top centimetre of the garlic bulbs, leaving them whole otherwise. Pack into a small dish, tuck a bayleaf into each one and season with salt and pepper.

Sprinkle over the thyme leaves, lemon juice and olive oil then cover with greased foil (to prevent sticking – plain baking parchment would also do fine). Roast at 170 degree C for about an hour until the bulbs are squashy to the touch. Baste with the oily juices a couple of times during this period. Serve a bulb per person, letting them squeeze out the deliciously soft garlic onto crusty bread or hot toast.