Hiya, recipe I was given by a french girl on the Beeb board last year.........cover the unpeeled garlic with a good olive oil + chillies + rosemary (lots).......either tightly cover the dish & put it in a v.v. moderate oven for however long it takes, or do the same on the hob. The result will be the most glorious stuff to spread on toast, and you've got some rosemary-flavoured olive oil too.
2 years ago I bought my first elephant garlic from The Garlic Farm, planted it in the Autumn, great success and used this recipe. Last year, about this time I bought some chilean-grown elephant garlic in NY, planted it in Brum and I've got loads of huge bulbs, one of which is earmarked for replanting, the others will go in the pot. Millions of calories, of course, but how can I resist ::) ;D
