The gooey deliciousness of roasted garlic is hard to beat. Some ways we enjoy it are with roast lamb, beef or chicken or slathered on toasted sourdough to accompany winter soups. You can use it to add flavour to mashed potato or other veggie mixes.
- Garlic heads, as many as desired, unpeeled
- Olive oil
- Sea salt
Slice the top off the garlic heads. If just cooking a few it's easy to put separate heads on a foil square, drizzle with olive oil and sea salt, twist the top of the foil together and roast for 20 to 25 minutes in a moderate oven.
If you want to do a larger quantity, arrange the heads in a baking dish, anoint with oil and salt and cover the dish with foil. Bake at 160 degrees for around 40 minutes. If you can wait for the sugars to caramelise so much better.