Garlic sold in supermarkets and greengrocers in single bulbs, bunches and plaits is mistakenly called ‘fresh’, when it is not – it has already been dried, even though each individual clove looks fresh when peeled. Fresh garlic is called ‘green’ or ‘wet’ and is only available seasonally (July to October), unlike dried which is readily available all year round. Fresh garlic has a much milder flavour and can be finely sliced or grated into a variety of dishes such as salads, vegetables and of course, garlic bread. Pasta dishes can also benefit from fresh garlic. Why not try our Caprese Cheesy Garlic bread?

Another way of using fresh garlic is to make garlic oil or garlic confit. Garlic oil can be wonderful drizzled over a hearty pasta, pizza or put into a casserole. It can also be used by stirring into vegetables for that extra flavour and seasoning.

Slow cooking garlic in olive oil to make it beautifully tender and sweet is well worth the effort. Once cooked, it has a multitude of purposes, and can be a good addition to any vegetable, salad, pasta, dip, meat or fish dishes.

Try crushing the cooked cloves to a paste and stirring through mashed potato or other vegetables such as celeriac, cauliflower or any of the squash family. It truly is delicious.

One of the tastiest salads is Panzanella, made with ripe and sweet sliced tomatoes, torn bread and herbs such as basil. Chop a few of the garlic cloves from the confit and stir through the salad with just a little of the oil. It is pure heaven, and makes this rustic, peasant salad luxurious and full of flavour.

Try livening up a bean dip with a little garlic paste – it works wonders.

One of the handiest seasonings to keep in your cupboard. It is a more subtle way of seasoning and does not have the rawness or pungency that can come with some varieties of fresh garlic. That does not mean to say that it is weak, it has a lot of intensity as it has been dried. It is ideal to use in dry rubs for marinating meat such as steak or chicken (and lamb) or sprinkling into stews and casseroles.

Use garlic powder mixed with breadcrumbs and herbs to coat a chicken escalope (very Milanese). It helps provide a tasty, crunchy coating for the meat and is very easy to pan fry. Or if you fancy a street food version from West Africa that you can make it home, try the West African Suya Spice blend on a variety of meats.

If you love the taste of the sunny Provencal region of France, you will certainly love our mushroom dish. Using garlic granules to flavour this recipe will transport you straight to Provence and conjure up a picture of rolling lavender fields, sunshine and of course – delicious food! When at home, try coating roast potatoes in garlic granules, they go beautifully with roast lamb or lamb cutlets. Dried to perfection, these granules are versatile and can be used in most dishes.