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Meanwhile, make the aioli. Preheat the oven to 170°C, fan 150°C, gas 3. Drizzle the halved bulb of garlic with the olive oil and roast in a small baking tray for 30 minutes at until soft. Cool to room temperature then squeeze the garlic out of the skins. Mash in a bowl and stir in the mayonnaise. Season to taste, adding a little lemon juice if you like.
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