In Food item, Information by Sue Marshall

Garlic has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish.

Its taste varies in depth and aroma depending on the way it is cooked – it can be used raw for an intense level of heat that leaves a lasting impression, or baked to a soft velvety texture giving a milder taste. There are many varieties of garlic and they differ in size, pungency and colour.

Recipe from Garlic, by Jenny Linford with photography by Clare Winfield.

Jenny Linford’s inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti alle Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Green Garlic Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspects of garlic, from Garlic for Health, to Folklore and from Meet the Garlic Farmers to Growing Garlic at Home.  Linford also takes a look at the world’s best garlic festivals, plotting must-visit sites for all garlic lovers around the globe.

Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at

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