OK smoked garlic makes a fabulous subject for the photographer and it’s amazing smoky smell transports me straight back to Fortunes’ smoke house on the east cliff in Whitby (the home of the world’s best kippers) but what do you do with it? Cold smoked garlic is increasingly seen here in the UK not only in up market fruit and vegetable shops, as well as on farmers markets, but also in supermarkets such as Morrisons. However, my web searches have yet to reveal any real clue about how to best use smoked garlic, with comments being essentially limited to “use as you would normal garlic and enjoy the smoky flavour that it gives to the dish”. So, do you have a recipe where smoked garlic is the star? If so I would love to hear from you!