Five ways with new season garlic, from hot, buttery chilli pesto bread to sirloin steak with aubergine
The new season's garlic is with us. The plump white bulbs, with their waxy skin flushed with green and mauve, are milder than the pungent dried garlic we have been using all winter. There is a pleasing subtlety to them, whether you use them raw or lightly roasted.
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