If you have a copy of my book Eat Beautiful you’ll know that to me, eating healthily doesn’t mean compromising on flavour. Salt and sugar aren’t the best way to make meals tasty; filling them with healthy, seasonal flavours is always better. In autumn, one of my favourite ingredients is garlic, which to me is the ultimate all-rounder. It’s well-known for its healing powers, which is no bad thing with the onset of cold and flu season! It contains a natural chemical called allicin, which reacts with blood to kill harmful bacteria and viruses, plus overgrowth of a gut fungus linked with acne and other skin conditions. It also contains a combination of antioxidants and has antibiotic and antifungal properties, helping to purify blood, strengthen our immune system and boost circulation. Best of all, it tastes delicious! One of the tastiest (and most comforting) ways to enjoy garlic this season is to make a roasted garlic spread. It’s so much simpler than it sounds, and once you’ve done it once you’ll be absolutely addicted! Treat yourself to some fresh sourdough to spread it on or add it to dishes for a gorgeous alternative to butter. Here’s my super simple roasted garlic spread recipe.
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Roasted Garlic Spread Recipe
MAKES 1 ROASTED GARLIC BULB12 CALORIES PER CLOVE
1 whole garlic bulb
1 tbsp olive oil
- Preheat the oven to 200°C/180°C fan.
- Cut the top off the garlic bulb so that the cloves are revealed, then drizzle with oil. Wrap it in foil, place on a baking sheet and bake for 40 minutes. Remove from the oven and leave to cool.
- Once cooled, the roasted garlic bulb can be kept in the fridge to use as needed. Simple scoop out the roasted flesh from the individual closed using a knife, or just squeeze the flesh from the cloves and use as a butter.
TOP TIP: Roasted garlic doesn’t smell as strongly as raw garlic, but just be aware that prepping this dish will leave a strong smell on your hands – I definitely don’t make this just before heading off to work!
MORE RECIPES: Pumpkin Soup | Chicken Satay | Kale Soup
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