NEED TO KNOW
There’s something mystical about the transformation that occurs when garlic is cooked at a very low temperature for several weeks. With its deep colour, tangy, molasses-esque flavour and fudge-like texture, black garlic is really rather special.
Use it to make baked eggs and omelettes that bit more interesting or try blending with cream cheese for a quick dip.
You can eat the cloves straight from the bulb, meaning it’s a lovely way to add intrigue to a cheeseboard.