1. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut ¼ to a ½ inch from the top of the cloves, exposing the individual cloves of garlic.

2. Place in a baking tray, and drizzle with a little oil. Roast in a preheated oven at 220C/fan 200C/Gas 7 for 30 minutes.

3. Allow the garlic to cool enough to handle, then using your fingers squeeze the roasted garlic cloves out of their skins. Set aside.

4. Next, toast the nuts on a hot pan, taking care not to burn them. Set aside.

5. Finally, fry the mushrooms in a little oil until any liquid has evaporated.

6. Place the mushrooms, nuts and garlic into a food processor together with the thyme, and blitz until coarsely blended. You can blend until completely smooth if you prefer.

7. Season with salt and pepper, and place in the fridge before serving.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

Advert
Enjoy more Kitchen Garden Magazine reading every month. Click here to subscribe.