Description
Whole bulbs of garlic are roasted in oil and wine vinegar, then popped out of their skins and blended with bay, mustard, thyme and lemon juice. Serve with a salad of cos, watercress and rocket with some lightly cooked fennel or
£3.00
Whole bulbs of garlic are roasted in oil and wine vinegar, then popped out of their skins and blended with bay, mustard, thyme and lemon juice. Serve with a salad of cos, watercress and rocket with some lightly cooked fennel or
48 in stock
Whole bulbs of garlic are roasted in oil and wine vinegar, then popped out of their skins and blended with bay, mustard, thyme and lemon juice. Serve with a salad of cos, watercress and rocket with some lightly cooked fennel or
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