- 1 -2 whole garlic bulb(s)
- 3 -4teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2tablespoons olive oil or cooking oil
- 1 1/2 pounds boneless beef ribeye steaks or sirloin steak, cut 1-inch thick
- 1 -2teaspoons cracked black pepper
- 1/2 teaspoon salt
MethodLeaving garlic bulb(s) whole, remove any loose, papery outer layers.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
- 1 garlic bulb
- 2 tbsp olive oil
- 1¼kg trimmed braising beef, cut into bite-sized pieces
- 2 large onions, finely chopped
- 2 tsp chopped thyme
- 4 tbsp Dijon mustard
- 4 tbsp red wine
- 2 large carrots, roughly chopped
- 300ml beef or chicken stock
- 1.3kg floury potato such as (Maris Piper), cut into chunks
- 100g butter
- 125ml milk
- 4 tbsp chopped flat-leaf parsley
- Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
- Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
- Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
- Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
- To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.
- 4 large heads green garlic
- about 6 tbsp olive oil
- few sprigs fresh thyme
- 250-300g/9-10oz soft cheese, such as soft goat's cheese, ricotta or Philadelphia
- a little milk if necessary
- 2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice
- squeeze of lemon juice (optional)
- 2 large green garlic cloves, thinly sliced
- choose from boiled new potato or globe artichokes, lightly cooked asparagus
- raw or lightly cooked baby carrot, cooked baby beetroot
- tiny raw broad bean, young radishes
- slices or pepper, wedges or raw fennel or celery
- - allow for about 450g vegetables per person
- Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour – until the garlic is very soft. Cool.
- Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste – add a squeeze of lemon too, if necessary.
- Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.