Ingredient: Garlic

Garlic is undoubtedly a star ingredient and can be completely transformative to so many savoury dishes. Raw, it brings a fiery punch, and roasted, it softens to become sweet and buttery, melting into dishes with warmth and depth.

But garlic offers much more than just flavour; it has been used for centuries as a healer. It’s rich in allicin, nature’s antimicrobial – supporting the immune system to keep those winter bugs at bay, helping with chronic infections and soothing inflammation. With natural anticoagulant properties, garlic may prevent the blood from becoming too sticky and may to help manage your blood pressure.

In the kitchen, garlic is endlessly versatile. Roast a whole head until it turns golden and soft, then squeeze out the sweet, caramelised cloves to spread on toast or eat them alongside chicken or lamb. Stir finely-chopped garlic through a bowl of stir-fried greens with olive oil and lemon or toss it into potatoes before roasting for a crispy, fragrant side dish. It adds a wonderful depth to soups and stews. Raw garlic is perfect in dressings or salads because its sharp, bold flavour adds a kick that elevates fresh ingredients and balances the richness of oils or creamy dressings.