Over summer keep a supply of Roasted Garlic Pulp in the refrigerator. You will want to cook the butterflied chicken again! But also it is handy to use in dressings, as a spread, or in mashed potatoes.

INGREDIENTS

METHOD

• Preheat oven to 180ºC. Trim the top quarter off the whole garlic heads to expose the cloves. Fill a small pot with water, place on a high heat and bring to the boil. Add garlic heads, return water to boiling. Reduce heat and simmer garlic for 10 minutes.
• Drain well. Discard any loose skin and puncture the sides and top with a fork.
• Place in a ceramic dish and drizzle generously with oil then sprinkle with thyme, salt and pepper.
• Place in oven and roast for about 40 minutes or till cloves start popping out of the skins.
• Remove from oven and cool. Refrigerate for up to two weeks.
• When ready to use squeeze roasted garlic pulp from clove. To store roasted garlic pulp cover surface with olive oil, then cover and leave in refrigerator for up to 2 weeks.