Garlic recipes - Our favorite garlic recipes so you can make the most out of your organic garlic

garlic recipes

Here's a collection of garlic recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our garlic producer and order yours click here.

Garlic Aubergine
Garlicky Mushroom Croutes
Potatoes with Red Peppers and Garlic
Tomato and Garlic Soup
Garlic Gremolata

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Garlic Aubergine

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 220 g mushrooms, cut into quarters or halves depending on size
• 1-2 aubergines, cut into cubes
• 4-5 cloves garlic, peeled and crushed
• 240 ml water
• 1/4 cup fresh chopped basil
• Salt and pepper to taste.

In a large pan sauté the onions in the oil over medium heat until soft and sweet. Add the mushrooms, aubergine, garlic and water. Keep on medium to high heat stirring occasionally until the water is boiling (about 2 min). Turn down the heat to simmering point and cover for about 1/2 an hour or until the aubergine is done and very Add basil, salt and pepper to taste. Reheat when ready to serve.

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Garlicky Mushroom Croutes

Serves 2.

• 1 small onion, chopped very finely
• 40 g (1&1/2 oz) Butter
• 175 g (6 oz) Mushrooms, chopped very finely
• 1 clove of garlic, crushed
• Parsley, 2 tablespoons finely chopped
• Parmesan, 1 tablespoon grated
• 2 eggs
• 50 g (2 oz) Fromage frais
• Salt and pepper
• 2 large crusty rolls
• Butter, 25 g (1 oz) melted

Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. Turn the heat down and stir in the garlic and parsley. Cook for a minute or so gently, then add the Parmesan. Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. Mash the fromage frais and combine with the mushroom mixture. Season to taste and leave to one side. Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. Brush with melted butter and crisp in a warm oven for 10 minutes. Pile the warm mushroom mixture into them and serve at once.

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Potatoes with Red Peppers and Garlic

• 4 tablespoons extra virgin olive oil
• 1&1/2 teaspoon grated lemon zest
• 1 teaspoon dried rosemary
• 2 red peppers
• 6 onions
• 8 medium/large potatoes
• 8 cloves garlic
• Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas mark 6. Peel and then cut the potatoes into smallish chunks, depending on how large they are. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad.

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Tomato and Garlic Soup

• 1 clove garlic, peeled and crushed
• 1&1/2 pieces fresh bread (crusts removed), soaked in 1 tablespoon wine vinegar
• 500 g tomatoes, halved
• Iced water
• 1/2 cucumber
• 1/2 onion, halved
• 75 ml sunflower oil
• Croutons to garnish

Cut the cucumber in half. Dice one section and set aside for garnish. Roughly chop the other half for the blender. In a food processor, puree the tomatoes with 2 tablespoons of iced water. Put through a sieve if there are persistent lumpy bits. Add the soaked bread, chopped cucumber, garlic and onion with the oil to the food processor and blend again. Add more vinegar if a sharper flavour is desired. Serve in chilled bowls, garnished with the diced cucumber and croutons.

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Garlic Gremolata

A Gremolata is a pungent mixture which, when sprinkled over hot foods, helps to perk up flavours and creates an unbelievable aroma. Try it with roasted chicken and lamb, sautéed mushrooms, grilled vegetables, and warm beans. You can make a larger batch and keep it in the fridge, for use as a garnish or condiment, for up to one week.

• 1 large handful chopped fresh parsley leaves
• 2 teaspoons grated lemon peel, chopped
• 4-6 cloves garlic, finely chopped

Combine all ingredients in a food processor until finely minced, or mince very well by hand.

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