Roasted garlic purée

While I had the oven going one day I decided to make some of this. Now I always keep a jar in the fridge. It's great for quick cooking, for those times when you can't be bothered to mince a garlic clove or mess about with the crusher.

Simply shove a whole head of garlic in its skin in the oven. I've used an elephant garlic here, less hassle peeling small garlic cloves later.

Once done peel the garlic, which will now be soft and sticky, and press it through a sieve with the back of a table spoon.

The jar will keep for a couple of weeks in the fridge.

I use half a teaspoon occasionally in sauces, or to add to rubs for meat, or in mashed potato. It's extremely handy to have ready to use.