Sometimes I wish I was Hugh Fearnley-Whittingstall. Not the way he shouts at the camera all the time, or his obsession with making vegetarians eat offal (‘Faint at the sight of a beefburger? Here’s some lamb’s lungs’) , but the way he knows what to Do with things. He’d know exactly what to do with this Early Wight garlic that I just dug up. Early excitement at its pretty purpleness and lovely smell turned to slight panic when I read that it’s a ‘hardneck’ variety, or ‘wet’ garlic that is supposed to be eaten fresh, not stored like the ’softneck’ kinds. I have 13 bulbs to get through and the clock is ticking… Should I be roasting? soup-making? eating it raw? Recipe suggestions please, or at the very least, recommendations for a good book since I obviously won’t be going out into polite company for several weeks…
