New season garlic is now available. Juicy, sticky fat cloves packed with flavour and aroma. Too good not to mash up with extra virgin olive oil and dunk bread into. This will transcend you to many a warm evening eagerly awaiting your meal, when a bowl of alioli arrives on your table to start. It is basically a blend of garlic and oil, not to get confused with the more common mayonnaise-based aioli. PHOTO: SIMON LAMBERT Alioli Preparation 5 minutes Skill Easy Makes 150ml Ingredients 6 cloves garlic, peeled Pinch sea salt Squeeze lemon juice 150 ml (approx) extra virgin olive oil Method Place the garlic into your mortar, add a pinch of salt and pound to a paste. Drop by drop add the oil, stirring hard and fast until you get a thick emulsion. Add a squeeze or two of lemon juice, stir through. Serve alongside good quality bread.
