Please send any recipes to our contact form, All care will been taken in acknowledging original sources.

Roast garlic

This simple recipe is from Stephanie Alexander's new app of her wonderful, iconic book Cook's Companion. It is published here with her permission.
To roast a head of garlic Remvoe any extra layers of papery skin. Slice the top off the entire head to expose the cloves as if you were beheading a boiled egg.
Oil the garlic and put cut-side down into a baking dish with 1 cm water. Bake in a moderate oven at 180℃ for 45 minutes until quite soft when tested with a fine skewer.
The oiled head can also be wrapped and roasted in oiled aluminium foil.

Korean Pickled Garlic

With the garlic harvest in full swing, now is the time to make this delicious pickled garlic. With thanks to Gail Thomas for the recipe. Freshly harvested green garlic is traditionally used in this recipe but heads of cured garlic can also be used. The pickled head can be sliced horizontally for a decorative presentation.


This classic sauce originates in the Mediterranean and is essentially garlic added to mayonnaise. It is traditionally served with poached or boiled fish, but it is also delicious with grilled lamb, eggs, vegetables and leafy salads. Really you are only limited by your imagination. It also makes a great dip served with fresh, crisp vegetables.

Garlic Soup

At this time of the year, (November), we make a breathtakingly beautiful soup from garlic that has just been pulled from the ground and not cured. Uncured garlic has a much subtler flavour, so if you want to try this recipe with cured garlic, halve the quantity to about 30gms. If you do grow your own garlic, try this recipe straight from the ground.

125g  unsalted butter
60g  fresh garlic, thinly sliced
1 small potato, thinly sliced