In favour of the garlic press

August 25th and the chapter is headed " Crushing garlic". Mr Slater confesses to owning a garlic press which he says is derided by many cooks and chefs. He disagrees and says ".....pressed garlic works better for me than very finely chopped..." and the plus point of not ending up ".....with garlic scented fingers" Lots of recommendations follow on the type of garlic press to own, how best to use a pestle and mortar or when simply to chop.

Reading this reminded me of how I obtained my favourite garlic press ( one of many I have had over the years but this one works brilliantly) It belonged to my late mother in law and she had bought it in Spain. Very simple and basic in design but works wonderfully well.

Sunday's recipe was Grilled aubergine, roast garlic cream.

As the recipe indicates the garlic was roasted and then the soft paste like cloves squeeze out. Then added to mayonnaise - divine for those garlic lovers amongst us!!!!!

I find aubergines can be a bit tasteless but served with the roast garlic cream - very nice.