ALIOLI

If you want to make quince alioli, cut 150g of quince jelly or quince paste into chunks and melt gently in a bain-marie, then mix into the alioli and season.

I always use a mix of oils when I make alioli. I don’t like it to be too oily and yellow – this is lighter.

MAKES AROUND 500ML

3 heads of garlic, plus 1 clove

200ml extra virgin olive oil, plus more for roasting the garlic

sea salt and freshly ground black pepper

1 egg

2 egg yolks

300ml pomace or light olive oil

juice of 1 or 1½ lemons (depending on their juiciness)

Preheat the oven to 170–180°C. Take the 3 heads of garlic and slice crossways a quarter of the way down from the top. Place on a large piece of foil with a drizzle of olive oil, season with salt and pepper, then close the foil. Roast for 20 minutes, until very soft, then squeeze out all the cloves.

Put the roasted garlic into a food processor with the raw garlic clove and blend. Add the egg and yolks one by one, then the olive oil and lemon juice. Season with salt and pepper.