2. Cook everything until the veggies are slightly soft. 3. Add water according to the desired quantity. Add the head of garlic and black pepper along with salt. 4. Let it boil until everything is ...

A sticky, smoky black garlic sauce makes a great accompaniment for meat, vegetarian recipes and fish. Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in ...

Puree the soup in a blender or food processor. Taste and adjust seasoning. Add a little cream or creamy milk to taste. Serve, sprinkled with a few wild garlic flowers. Melt the butter in a heavy ...

add the black mustard seeds, garlic and chillies. Cook for 1 minute until the garlic is just lightly browned then take off the heat. Immediately spoon the tarka over the soup and cover with a lid.

Bake until golden, 20-30 minutes. Meanwhile, make soup: Add 2-3 tablespoons oil to medium pot over medium heat. Stir in onion and garlic. Sweat until garlic sizzles, about 2 minutes. Add cumin and ...

Add the chopped nettles and wild garlic and boil with the lid off for 4-5 minutes approx. until the leaves are cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup ...