Points to remember
- Peel cloves by crushing them lightly with the flat of a knife and the heel of your hand.
- Chop garlic finely, then sprinkle over a little salt.
- Use the flat of the blade and a paddling motion to squash the chopped garlic, working your way across the pile. Scrape up the garlic into a pile and crush again, repeating this two or three times until you have a fine paste.
Salt acts as an abrasive and helps the garlic to pulverise quickly. Remember that you have already added salt to your crushed garlic when seasoning dishes, so that you don’t over-season.