Seasonal Ingredient of the Week: Garlic
Basically a one stop shop for delicious, tasty meals, garlic is used across many different cultures, from Italian pasta dishes to Asian sauces, and is the key to getting that delicious, rich flavour we all love. Part of the lily family (and a cousin of the onion), garlic is harvested in the late summer or early Autumn, and then dried and stored for year round use, or can be found in some stores fresh (also referred to as wet or green garlic) in stores until mid-November.
Taste-aside, garlic is one of the oldest cultivated plants in the world, known for it's health benefits (not to mention it's ability to fight off vampires...), being a great source of vitamins B6 and C as well as minerals including copper and iron, which studies suggest help reduce the risk of heart disease and lowers cholesterol levels.
Garlic can be used in pretty much anything, here's just a few ideas:
Dried/Raw Garlic: Blend into dressings and salsas for a sharp garlicky taste
Roast Garlic: Roast for 25mins alongside meat or vegetables for soft garlic and infused meat or veg
Fry: Fry on a low heat for a couple of minutes then use as a base for sauces, casseroles, soups, sautéed veggies and more