The first thing you will notice once started on your brief journey for Roasted Garlic is the smell. Soft, warm, slightly sweet and very inviting. Caramelised pretty much covers it.

We did a brief piece on Roasted Garlic some time ago and since then more and more recipes are noting this amazingly simple flavour essential

As with most vegetables that are caramelised, Roasted Garlic gives a lovely soft, rich and slightly sweet addition to your recipe. Better still you will avoid the peeling, pressing, chopping and the danger of a bitter taste from burning the fresh garlic cloves.

Wonderful flavour aside, the key to your time saving is roasting the halved garlic heads in advance and storing them in the freezer. From this you will have the caramelised Garlic ready to add to your favourite recipe in minutes or less !

The how to do it Simply take a full garlic head, remove the papery bits, slice in half across and lightly brush with a good quality olive oil. Loosely cover with foil and bake at 180c for 45 minutes. A little longer will deepen the colour and flavour.

To remove the roasted Garlic Cloves, simply squeeze from the bottom and use for Casseroles, Salad Dressings, Steak Rubs and Dips. A beautiful flavour addition to your recipe and a great flavour addition..