and the best way to do this is by slow roasting the whole head of garlic instead of separating the cloves. There are many advantages to this method. Firstly, when you roast a whole head ...

Gardener Simon Akeroyd has shared his go-to method to get unlimited garlic to last over a year by using just one bulb of ...

Topped with crispy fried garlic and roasted garlic cloves, each bite offers a sat isfying burst of garlic perfection. Finished with the brand's signature garlic sauce, it’s a truly indulgent ...

Add the whole garlic cloves and shallots to the casserole ... While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf.

Add the potato, carrot, shallot and garlic cloves, and sauté over medium heat ... Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over ...

Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Add the oil to a large, flat casserole that has a lid. Add the two ...

Thinly slice the garlic cloves. Lightly oil a skillet (preferably ... Sear the meat, turning the pieces over so they brown on all sides, cooking them quickly so they do not become overdone.