Garlic Recipes and Tips

Garlic is the reason our kitchen has a reputation.

Mostly with the neighbours.

This is where we keep every garlic recipe and trick we've got, from the crunchy stuff to the boring-but-useful stuff.

Start with a loaf that's crunchy outside and squidgy in the middle, built on five minutes of herby butter.

Then a pot of chicken with forty cloves in it, which sounds like a dare and tastes like a hug.

On the side: mushrooms that go golden, not grey, and a Provençal sauce that comes with a performance review. Aaron still won't open the door after that last one.

And the how-tos: naked cloves in ten seconds, mincing without smelling of it until Thursday, and keeping a bulb from sprouting.

Most of it starts with a press you don't have to peel for, which crushes a clove straight into the pan. There's a free silicone peeler in the box anyway, for the purists.

Eesha, our resident garlic bulb, has read every word. She cried twice. Happy tears, she says.