Season and add a dressing of one garlic clove mashed into a paste with salt, mixed with 1 tbsp olive oil and 1 tbsp red wine vinegar.
Serve sprinkled with chopped parsley and a dressing of 2 tbsp olive oil, 1 crushed garlic clove, a dash of red wine vinegar, salt, pepper, and creme fraiche.
Fry for 10 minutes or until soft and brown before adding the ginger, garlic and green chilli.
Cooked white beans, meanwhile, are a gem to have ready in the fridge: puree and use to top bruschetta, or toss into rocket salads, or heat up with masses of olive oil, lemon juice and garlic to serve with bangers.
Give everyone slices of toast, a head each of roast garlic and some cream cheese or goat's curd, and let each person squeeze out the puree from the cloves to spread on their toast; a simple watercress and shallot salad would be good alongside.
(Serves 2) 64perer person 1 onion, finely sliced, 9p 2 cloves of garlic, chopped, 6p 2 tbsp oil, 6p 150g long grain white rice, 6p 100ml white wine, 47p 300ml chicken stock, 2p 100gardenen peas, 12p ¼ savoy cabbage, finely sliced, 20p Handful of fresh parsley, chopped, 20p Heat the oil in a large frying pan on a medium heat, and add the onion and garlic.
Buy lots of grapefruit (they're a great way to start January mornings after 10 days of excess), while any leftover mint, coriander and beansprouts can all go into stir-fries or clear soups with garlic, ginger and other bits and pieces you have lurking in the fridge.
Cook on a low, slow heat for a few minutes to soften the onions and take the raw edge off the garlic.
Children are kept away from the corpse handlers, who are believed to chew garlic to hide the stench of death and take perverse pleasure in their line of work.
We'd then have Jeannie's ajo blanco – garlic and almond soup with grapes.
The difference really comes in the marinades, which range from the wonderfully simple – Rosemary Brissenden's garlic, ginger and light soy sauce version in South East Asian Food – to the fiendishly complex: Vongerichten's involves 11 ingredients, David Thompson's Thai Street Food and Saveur magazine10 apiece, almost all of which require toasting or chopping and grinding before use.
