For the dip
- 4 large heads green garlic
- about 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- few sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 250-300g/9-10oz soft cheese, such as soft goat's cheese, ricotta or Philadelphia
- a little milk if necessary
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 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
For the vegetables (choose both raw and cooked)
- choose from boiled new potato or globe artichokes, lightly cooked asparagus
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- raw or lightly cooked baby carrot, cooked baby beetroot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- tiny raw broad bean, young radishes
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 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.