Ingredients

• 1 whole head of garlic
• 500ml/18fl oz double cream
• pinch salt
• handful parsley
• finely chopped
• 5 tbsp extra virgin olive oil
• 1 large baguette
• cut lengthways into four pieces

Directions

• Preheat the oven to 170C/340F/Gas 3½
• Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes
• or until soft.
• When the garlic is cool enough to handle
• cut the top off of the bulb. Squeeze out all the soft garlic cloves and finely chop.
• Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes
• or until the mixture turns to solid fatty lumps with a liquid base.
• Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin
• then discard the liquid.
• Tip the butter into a bowl
• add the chopped garlic and a generous pinch of salt. Stir in the chopped parsley and mix once more.
• Heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes.
• Spread the bread with the garlic butter and serve.