Artichoke & garlic soup
1-2 whole bulbs garlic
6tbsp olive oil
1 onion, chopped
150g Antipasti chargrilled Artichokes,chopped
600ml veg stock
2tsp chopped fresh thyme leaves,plus extra to serve
cayenne pepper,to serve
Preheat the oven to 200c/180c fan/gas 6.Halve the garlic bulbs horizontally.Drizzle 2tbsp of the oil onto the cut sides.Roast,cut sides up,on a baking try for 40mins.Cook the onion in the remaining oil in a pan for 5mins.Add the artichokes and cook for 5mins.Squeeze the cloves from the roasted bulbs into the pan.Add the stock and thyme.Simmer for 10mins.Blitz with a hand-held blender until smooth.Top with thyme and cayenne.
2tbsp veg oil
225g plain flour,plus extra for kneading
1/2 tsp baking powder
2tbsp garlic-infused oil
Mix the milk and veg oil together and set aside.Sift the flour and baking powder into a separate bowl.Add the sugar and a pinch of salt,then gradually mix in the milk and oil mixture.Knead the dough on a lightly floured work surface for 8mins until smooth,adding extra flour if the dough is sticky.Heat the grill to medium and preheat a baking tray.Divide the dough into 6 balls.Roll each one out into a teardrop shape the thickness of a £1 coin.Brush the naan breads with garlic oil.Grill on the tray for 1-2mins on each side until browned.Serve
Preheat the oven to 200c/180c fan/gas 6.Remove the plastic wrapper from a camembert and return the cheese to its box.Slice 1 large clove garlic.With a sharpe knife,make slits in the top of the cheese and insert the garlic slices and 10 sprigs fresh thyme.Drizzle with 1tsp olive oil and put the box lid back on.Put on a baking tray and bake for 10-12mins until cheese is melted.Serve.
Preheat oven to 200c/180c fan/gas 6.Put a Asda chosen by you easy share pizza base in a bowl.Add 2 cloves garlic,crushed,and 1tsp dried rosmary.Knead together.Divide into 24 and roll each into a breadstick.Put on a lined baking tray and bake for 8mins.