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Garlic can be sliced, diced, crushed or bruised – but which is best to use when, and how to go about it?
A bruised clove of garlic is often included in roast or stewed dishes and is usually removed after cooking, so you can leave the skin on. Put the garlic clove on a chopping board and press down on it with the flat of a large knife until the clove cracks open.
Slicing garlic gives a hint of flavour to a dish without overpowering it. Remove the root and tip from the clove then peel off the skin. Use a small knife to slice across the clove as thinly as you can. Slices of garlic can also be fried and used as a garnish for salads and curries.
For a medium intensity of flavour, peel and slice your garlic, then, using a large knife, chop it into small pieces.
Crushing brings out the full flavour of garlic. Use a garlic crusher or dice the garlic, sprinkle it with a little sea salt, then use the edge of a large knife to mash to a paste on a board.
Tell us about your favourite recipes using garlic in the comments box below.
You may love the taste of garlic, but you don't want the smell lingering on your fingers. Rub your hands with a little lemon juice, then rinse under cold water (hot water will open up your pores and make the odour sink in further!)