Roasted garlic is my secret power ingredient. Roasting takes the "bite" out of raw garlic, caramelizes the sugars and gives it a deep rich flavour like no other. Add it to any dish and watch it come to life.
I like making large batches every now and then, mash into a paste and store it in the fridge.
You can pop it out of the skin and eat it, spread it on toast, make hummus, it's versatile to the nth degree.
To make the roasted garlic, simply remove the outer skins from a whole head of garlic and cut off the top.
If you have muffin pans, place one in each hole, drizzle with olive oil and cover with tin foil. If you don't, toss them in olive oil and wrap each head in foil.
Bake in the oven for 35-40 minutes at 200C.
The paste keeps well in an airtight container in the fridge for up to 2 weeks, and in the freezer for up to 4 weeks.
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