There’s no surprise I guess that living in France I love garlic but I particularly love roasted garlic and there is no way more simple than doing this in the SBJ clay pot. I do quite a few whole garlic bulbs at the same time and keep it in the fridge in a jar so it’s to hand anytime I need to add a bit of garlic to a dish. The strong garlic taste will have disappeared leaving a creamy delicious purée that can even be spread directly on to toast just like butter.
- As many whole bulbs of garlic as you like
- drizzle of olive oil
- sprinkling of sea salt