I smoked this garlic today so I can make smoked garlic tuiles next week. The tuiles are for a mille feuille with Somerset Capricorn goats cheese and lamb's lettuce. Served with a vinaigrette of tarragon and Chardonnay vinegar. It's a vegetarian starter for the Christmas lunch menu.
The garlic was smoked today so the flavour can settle a bit and is not too strong when I use it.