Now this recipe is a little fiddly! But persevere because the caramelised garlic cooked in water with the herbs, balsamic vinegar and a dash of sugar really makes this special. I always use MORE garlic than the 3 bulbs. And don’t be tempted to overdo the sugar, it doesn’t need much. Everyone who’s had this […]
. When we started growing garlic – I started cooking a LOT of garlic and slicing the top off a bulb and baking it whole was my preferred way of serving cooked sweet garlic. If I have less time I’ll break open the bulbs, leave the skins on, slice the […]
Fuchsia Dunlop’s Stir Fried Garlic Stems (Scapes) with Bacon 250gm scapes 3 rashers of bacon 3 tablespoons oil salt ½ tsp sesame oil If the bases of the garlic scapes are too fibrous cut them off. Cut into 4cm sections. Slice bacon across the grain into thin lardons. Heat a seasoned wok over a high […]
Pizza bianca is best served immediately but can be reheated quickly on a hot plate or in a heavy frying pan. It has sufficient oil to reheat without adding more oil.
The above custard served 5. I never quite understand servings, because Phillip and I could quite easily have eaten all of it for dinner and skipped the roast lamb beforehand.
Don’t tell me you forgot to pickle some garlic last season! This is the best way to enjoy your garlic in winter, while the next crop grows. All you need is a few garlic bulbs, some white wine vinegar, and a little sugar. Separate the cloves from the bulb, leave the skins on and fill […]