Nutrients per serving:
Step 2
In a mixing bowl, combine the garlic, margarine, mixed herbs and black pepper.
Step 3
With a knife, carefully spread the mixture through the middle of the baguette.
Step 4
Half cut the baguette six or seven times vertically (these will become slices later on).
Step 5
Wrap the baguette in tin foil before baking in the centre of the oven for 10 minutes.
Step 6
Unwrap the baguette and bake for more five minutes until cooked.
Step 7
Serve either warm or cold.
Nutrients per serving:
Step 2
In a frying pan, heat the sesame oil before adding the garlic. Cook for 3 minutes.
Step 3
Add the soy sauce and vinegar, mixing well before pouring in the green beans.
Step 4
Continue to cook for 2 minutes, making sure everything is well mixed.
Step 5
Serve while still hot.
Nutrients per serving:
Step 2
Remove the stalks from your mushrooms and leave them to one side for later. Brush the rest of your mushrooms with olive oil and place in your ovenproof dish, bottoms up.
Step 3
Fry the garlic and mushroom stalks in olive oil using a frying pan.
Step 4
Once cooked, tip the garlic and mushroom stalks into a mixing bowl with the breadcrumbs, walnuts, almonds, mozzarella, sherry and parsley. Mix well.
Step 5
Spoon the mixture into the mushrooms on the ovenproof dish. You want them to be as tightly packed as possible.
Step 6
Bake in the oven for 15 minutes. You don’t want the mushrooms to become dry.
Nutrients per serving:
Step 2
Cut off the top of the garlic head so you can see the tops of the cloves.
Step 3
Place the garlic head in a small ovenproof dish and then use a teaspoon to drizzle some olive oil over the top. Cover with tin foil.
Step 4
Bake for an hour before leaving to cool.
Step 5
Remove the garlic cloves and place in a mixing bowl. Use a fork to mash well.
Step 6
Heat some olive oil in a saucepan before adding the garlic and flour. Whisk until the mixture is light brown in colour.
Step 7
Pour in the vegetable broth and bring to the boil, while still whisking.
Step 8
Use salt and pepper to season before serving.
Nutrients per serving:
Step 2
In a second saucepan, cook the vegetable broth, cauliflower, broccoli and thyme leaves. Add the salt and pepper before simmering for 18-20 minutes.
Step 3
Blend the vegetable broth mixture until smooth in a food processor.
Step 4
Pour soup into bowls, add the garlic and a drizzle of olive oil.
Nutrients per serving:
Step 2
Cover the kernels with the olive oil and add the salt.
Step 3
Fold over the top over the bag three times before putting the bag in the microwave, making sure it stays upright.
Step 4
Cook on full power for two minutes or until the pops are roughly 5 seconds apart.
Step 5
Open the bag carefully as steam will escape. Pour the popcorn into a serving bowl.
Step 6
Sprinkle over the garlic and cheese. Mix well to make sure all the popcorn is covered and serve.
Nutrients per serving:
Step 2
Pour the walnuts onto a baking tray and bake for 5 minutes.
Step 3
Dip the bread in a mixing bowl filled with cold water for 30 seconds, then squeeze out the water.
Step 4
Add the walnuts, bread, garlic and olive oil to a food processor and blend until smooth.
Step 5
Season with salt and pepper before spooning the mixture into a small bowl.
Step 6
Sprinkle the paprika on top before serving with the celery sticks and carrot batons.