How to store it, how to cook with it, and a few simple ways to put it to work.
Store whole bulbs somewhere cool, dark and dry with good airflow — a pantry basket works better than a sealed cupboard.
Refrigeration encourages sprouting and softens the texture. Keep bulbs at room temperature until you're ready to use them.
Peeled or chopped garlic loses flavour fast. Break off individual cloves as you cook rather than prepping the whole bulb.
Slice the top off a whole bulb, drizzle with olive oil, wrap loosely in foil and roast at 200°C for 35–40 minutes until the cloves are soft and golden. Squeeze straight onto bread, into mash, or stir through a pan sauce.
Peel a cup of cloves and cover with olive oil in a small saucepan. Simmer on the lowest heat for 45–60 minutes until soft, not coloured. Store cloves and oil together in the fridge for up to two weeks — both are gold in everything from pasta to dressings.
Crush two cloves to a paste with a pinch of salt, whisk in an egg yolk and a squeeze of lemon, then slowly drizzle in neutral oil while whisking until thick and glossy. Season to taste — it's the difference between a good chip and a great one.
Priddles Garlic
