• Simply place a whole bulb of garlic in a pan of boiling water – ensure it is covered with water throughout the process – and simmer for 15/20 minutes depending on the size of the bulb. The garlic should be soft.
  • Cool immediately by plunging into cold water.
  • The cloves should ‘pop’ out of their papery skins when gently squeezed.
  • Either make a puree by simply crushing the cloves with the flat of a knife on a board and use immediately or store the peeled cloves in a container, in the fridge, covered with flavourless vegetable oil for months. You can then use the oil for cooking, salad dressings etc.
  • Use the cloves crushed on thick toast, on meats, in salads, indeed in any dish that requires garlic. The flavour is more subtle and sweeter than raw garlic, so you can be generous with it!