"Use large new-season garlic if you can find it as it is succulent, aromatic and lingers long on the palate," says David Thompson. "Should the garlic be truly fresh, then there's no need to peel it. Pound it whole but remove the base and shoot that runs up the centre of the head. Deep-fry the garlic paste until golden and crunchy - a wok is the best piece of kit to use."
Pictured with stir-fried Siamese watercress.
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