Hi, hello. Welcome to the garlic lovers club. Those with an intolerance, please find the relevant dietary gatherings down the hall. For the rest of us, we are gathered here today to discuss flavour. More specifically, the spine tingling flavour that comes from roasting a few bulbs of this pungent delight. If you thought raw/fried/sautéed garlic was good, wait until you taste it in this deliciously velvety form. Follow the step-by-step from La Tartine Gourmande here and then proceed to smother it on every dish for the week.