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Roasted Garlic Butter with Grilled Bread + Herbs Ingredients 2 bulbs garlic 1/2 tbsp olive oil 125 g unsalted butter 2 tbsp double cream 2 tsp smoked sea salt 1/2 bunch tarragon 1 bunch parsley 6 sprigs thyme 1 loaf sourdough bread 2 tbsp olive oil | Method- Preheat the oven to 170°C. Slice about 1cm off the top of the bulbs of garlic, or just enough so that the tips of the cloves are exposed. Drizzle over the 1⁄2 tbsp of olive oil and roast the bulbs in the oven for 45 minutes. When they are cooked, squeeze the flesh out of the bulbs.
- Add the garlic to a mini food processor with the butter and cream. Season with the smoked salt and blitz to combine.
- Finely chop the tarragon, parsley and thyme and keep them in a pile on your chopping board. Heat a griddle pan over a medium-high heat. Slice the sourdough into thick 2cm slices then drizzle them with the remaining olive oil and season with salt and pepper. Grill in the hot pan for 2-3 minutes per side, until they are crisp and charred in places.
- Rub the toasted bread in the herbs and spread in a little butter. Serve with an extra generous scoop of butter.
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