Garlic recipes

This is a simplified take on the classic Georgian dish satsivi — poached chicken blanketed in a rich, aromatic walnut and garlic sauce that is thick enough to eat with a spoon. A whole head of fresh garlic goes into the sauce, giving it a mellow, rounded depth that you simply cannot fake with less. Serve at room temperature with flatbreads or over plain rice to catch every drop of the sauce.

These savoury pancakes are built around a full 200g of fresh garlic chives, sliced garlic, and a crispy batter that fries up golden and shattering at the edges. They are inspired by the Korean pajeon tradition — something between a pancake and a fritter — and the dipping sauce is sharp, salty, and deeply sesame-scented. Quick enough for a weeknight but satisfying enough to make the main event.

This is the dish that proves a great meal needs almost nothing. Six ingredients, one pan, twenty minutes — and the results depend entirely on respecting the garlic. Sliced thin, coaxed slowly in olive oil until golden and fragrant, it becomes the sauce. This is the weeknight dish you will make on a loop from June through July when you have a bulb of fresh garlic sitting on the counter.

Two whole heads of garlic are slow-roasted until they collapse into sweet, caramelised paste, then blended with creamy cannellini beans and good stock into a velvety soup that is rich without being heavy. This is the recipe to make when you have a glut of fresh June garlic — the flavour is completely different from raw or fried, genuinely nutty and mellow. It comes together with very little effort and tastes like you spent all day on it.