GARLIC AUBERGINE

1 tablespoon olive oil
1 medium onion, coarsely chopped
220 g mushrooms, cut into quarters or halves depending on size
1-2 aubergines, cut into cubes
4-5 cloves garlic, peeled and crushed
240 ml water
1/4 cup fresh chopped basil
Salt and pepper to taste.

In a large pan sauté the onions in the oil over medium heat until soft and sweet. Add the mushrooms, aubergine, garlic and water. Keep on medium to high heat stirring occasionally until the water is boiling (about 2 min). Turn down the heat to simmering point and cover for about 1/2 an hour or until the aubergine is done and very Add basil, salt and pepper to taste. Reheat when ready to serve.

GARLICKY MUSHROOM CROÛTES

Serves 2.

1 small onion, chopped very finely
40 g (1&1/2 oz) Butter
175 g (6 oz) Mushrooms, chopped very finely
1 clove of garlic, crushed
Parsley, 2 tablespoons finely chopped
Parmesan, 1 tablespoon grated
2 eggs
50 g (2 oz) Fromage frais
Salt and pepper
2 large crusty rolls
Butter, 25 g (1 oz) melted

Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. Turn the heat down and stir in the garlic and parsley. Cook for a minute or so gently, then add the Parmesan. Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. Mash the fromage frais and combine with the mushroom mixture. Season to taste and leave to one side. Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. Brush with melted butter and crisp in a warm oven for 10 minutes. Pile the warm mushroom mixture into them and serve at once.

POTATOES WITH RED PEPPERS AND GARLIC

4 tablespoons extra virgin olive oil
1&1/2 teaspoon grated lemon zest
1 teaspoon dried rosemary
2 red peppers
6 onions
8 medium/large potatoes
8 cloves garlic
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas mark 6. Peel and then cut the potatoes into smallish chunks, depending on how large they are. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad.

TOMATO AND GARLIC SOUP

1 clove garlic, peeled and crushed
1&1/2 pieces fresh bread (crusts removed), soaked in 1 tablespoon wine vinegar
500 g tomatoes, halved
Iced water
1/2 cucumber
1/2 onion, halved
75 ml sunflower oil
Croutons to garnish

Cut the cucumber in half. Dice one section and set aside for garnish. Roughly chop the other half for the blender. In a food processor, puree the tomatoes with 2 tablespoons of iced water. Put through a sieve if there are persistent lumpy bits. Add the soaked bread, chopped cucumber, garlic and onion with the oil to the food processor and blend again. Add more vinegar if a sharper flavour is desired. Serve in chilled bowls, garnished with the diced cucumber and croutons.

GARLIC GREMOLATA

A Gremolata is a pungent mixture which, when sprinkled over hot foods, helps to perk up flavours and creates an unbelievable aroma. Try it with roasted chicken and lamb, sautéed mushrooms, grilled vegetables, and warm beans. You can make a larger batch and keep it in the fridge, for use as a garnish or condiment, for up to one week.

1 large handful chopped fresh parsley leaves
2 teaspoons grated lemon peel, chopped
4-6 cloves garlic, finely chopped

Combine all ingredients in a food processor until finely minced, or mince very well by hand.

ROASTED GARLIC HONEY MUSTARD DRESSING

Excellent for salads, steamed vegetables, or drizzled over poultry and baked fish. Store in the refrigerator for up to one week.

2 whole heads garlic
1 tablespoon olive oil (or water)
2 tablespoons dijon mustard
1-2 tablespoons honey
3 tablespoons cider vinegar
60 ml olive oil
60 ml water
Salt and pepper to taste

Preheat your oven to 190°C, 375°F, gas mark 5. Slice the very top off of the garlic heads, to reveal the tops of the cloves. Place in a baking dish or on foil, drizzle with either olive oil or water (water means lower fat), and cover pan or wrap in foil. Bake for 45 minutes, remove from oven and let cool. When cooled, squeeze the garlic cloves from the head into a blender or food processor. Add the mustard, honey, vinegar, oil, water, salt and pepper and puree until smooth.