Flavour of the Month: Garlic

Make the most of the wonderful taste and aroma of this versatile bulb with our favour-packed recipes that even a vampire will enjoy.

Raw garlic has a strong, pungent taste. Adding slices to dishes gives bursts of favour and crunch when you bite into them.

Frying garlic makes the taste slightly milder, though still with plenty of bite. Crush or fnely chop cloves if you want the favour to run through a dish without overpowering it.

Roasting whole cloves gives them a creamy texture and a sweet, mellow nuttiness.

Ready-prepared garlic, such as Chosen by you Easy Garlic in a jar, is a handy shortcut – or try frozen crushed garlic.

Garlic-infused oil is another great store-cupboard standby, good for topping up the favour in pasta and noodle dishes.

Roasted garlic gives a nutty sweetness to soups.

SERVES 4 | READY IN 1HR 15MINS | PRICE PER SERVING 90p | V

• 1-2 whole bulbs garlic, depending on your taste

• 6tbsp olive oil

• 1 onion, chopped

• 150g Chosen by you Antipasti Chargrilled Artichokes or Cypressa Antipasti d’Italia Marinated Artichoke Hearts, chopped

• 600ml vegetable stock, made with 1 stock cube

• 2tsp chopped fresh thyme leaves, plus extra to serve Cayenne pepper, to serve

1) Preheat the oven to 200C/ 180C Fan/Gas 6. Halve the garlic bulbs horizontally. Drizzle 2tsp of the oil onto the cut sides. Roast, cut sides up, on a baking tray for 40mins.

2) Cook the onion in the remaining oil in a pan for 5mins. Add the artichokes and cook for 5mins.

3) Squeeze the cloves from the roasted bulbs into the pan. Add the stock and thyme. Simmer for 10mins.

4) Blitz with a hand-held blender until smooth. Top with thyme and cayenne.

The garlic oil adds instant flavour without burning under the grill

SERVES 6 | READY IN 20MINS | PRICE PER SERVING 30p | V

• 100ml milk

• 2tbsp vegetable oil

• 225g plain flour, plus extra for kneading

• 1/2 tsp baking powder

• 2tsp sugar

• 2tbsp garlic-infused oil

1) Mix the milk and vegetable oil together and set aside.

2) Sift the four and baking powder into a separate bowl. Add the sugar and a pinch of salt, then gradually mix in the milk and oil mixture.

3) Knead the dough on a lightly floured work surface for 8mins until smooth, adding extra four if the dough is sticky.

4) Heat the grill to medium and preheat a baking tray.

5) Divide the dough into 6 balls. Roll each one out into a teardrop shape the thickness of a £1 coin.

6) Brush the naan breads with the garlic oil. Grill on the tray for 1-2mins on each side until browned. Serve with the artichoke soup.

Wonderful flavours of garlic and herbs melt through this cheese

SERVES 8 | READY IN 25MINS | PRICE PER SERVING 25p

Preheat the oven to 200C/ 180C Fan/Gas 6. Remove the plastic wrapper from an Extra Special Camembert De Pays and return the cheese to its box. Slice 1 large clove garlic. With a sharp knife, make slits in the top of the cheese and insert the garlic slices and 10 sprigs fresh thyme. Drizzle with 1tsp olive oil and put the box lid back on. Put on a baking tray and bake for 10-12mins until the cheese is melted. Serve with garlic

Perfect for dipping.

MAKES 24 | READY IN 20MINS | PRICE PER SERVING 10p

Preheat the oven to 200C/ 180C Fan/Gas 6. Put a Chosen by you Easy Share Pizza Base in a bowl. Add a 2cm piece frozen garlic, thawed (or 2 cloves garlic, crushed), and 1tsp dried rosemary. Knead together. Divide into 24 and roll each into a breadstick. Put on a lined baking tray and bake for 8mins.

Not just for savoury recipes, garlic adds subtle flavour to this sweet treat, too – so give it a try.

SERVES 20 | READY IN 30MINS, PLUS COOLING | PRICE PER SERVING 20p | V

• 60g unsalted butter, plus extra for greasing

• 185g golden caster sugar

• 200g golden syrup

• 1 clove garlic, finely sliced

• 1tbsp chopped thyme leaves 200g mixed nuts (we used peanuts, pistachios and almonds)

1) Lightly grease a baking tray. Put the butter, sugar and 1tbsp water in a pan over a gentle heat. Stir until the butter melts. Add the syrup and keep stirring until the sugar melts.

2) Bring the mixture back to a gentle boil, and cook for roughly 5mins, stirring continuously, until lightly golden. Test by dropping a tiny piece into a bowl of icy water – if it hardens instantly, it’s ready.

3) Stir in the garlic and thyme. Add the nuts and stir until coated.

4) Carefully pour the hot mixture onto the baking tray and leave to harden for at least 30mins.

5) When cold, smash into pieces with a rolling pin.

Roasted, fried and raw garlic adds sweetness, sharpness and bite.

SERVES 4 | READY IN 50MINS | PRICE PER SERVING 90p

• 2 whole bulbs garlic

• 2tbsp olive oil

• 300g long pasta

• 20 cherry tomatoes

• 200ml white wine

• 2tbsp parsley, chopped

• 1tsp crushed dried chillies

• 25g Parmesan, grated

• Zest of 1 lemon

1) Preheat the oven to 200C/ 180C Fan/Gas 6. Halve one garlic bulb horizontally. Drizzle 2tsp of the oil onto the cut sides. Roast on a baking tray, cut sides down, for 40mins. Squeeze out the cloves and set aside.

2) Cook the pasta and drain. 3 Meanwhile, peel 8 garlic cloves. Crush 4 of them and thinly slice the other 4.

4) Heat the remaining oil in a pan. Cook the crushed garlic until slightly golden. Add the tomatoes and wine and simmer for 3mins. Add the pasta, parsley, roasted garlic and chillies.

5) Serve topped with the raw garlic, cheese and zest.