Here’s a great use for this week’s Sutton-grown garlic – and, if you haven’t gobbled them all yet, last week’s jumbo shallots. The recipe suggests serving this simple, hearty dish on grilled bread or to accompany roast chicken.
Serves 4
Ingredients
4 garlic bulbs
8 banana shallots
5 lemon thyme sprigs (or ordinary thyme)
4 bay leaves
600ml fresh chicken stock
180ml fino sherry
50g unsalted butter, in pieces
50g parmesan, freshly grated
Salt and black pepper
Method
1 Preheat the oven to 180C/350F/gas mark 4. Slice the garlic bulbs in half horizontally and place in a roasting tray. Halve the shallots, slip off their outer skins and add to the garlic. Season with salt and pepper, then scatter over the lemon thyme and bay leaves.
2 Bring the chicken stock to the boil in a small pan, then pour over the garlic and shallots. Drizzle over the sherry.
3 Cover the tray tightly with foil and roast in the oven for 40 minutes. Remove the foil and return to the oven for a further 15 minutes, until the shallots and garlic are golden brown and the stock has reduced down and thickened. Add the butter and parmesan and stir to combine. Taste, adjust the seasoning, and then serve.
Recipe and photo from The Guardian