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  • 600g mushrooms
    4 cloves of garlic
    1 onion
    2 celery stalks
    1.5 litres organic stock, chicken or veg
    75 ml cream
    Olive oil
    A few springs of fresh parsley, we prefer flat leaf
    Tuscan Garlic Salt
    Fresh thyme sprig or two

    1. Finely slice your mushrooms after brushing clean
    2. Finely slice celery, onion and garlic and roughly chop thyme leave adn parsley, stalks removed from both.
    3. Put a dash of olive oil in a large pot over a medium heat then add all the ingredients just prepared into the pot with a tablespoon of Tuscan Garlic Salt, place lid on and cook until softened. Stir and check it doesn't stick.
    4. You can take out a few table spoons of the mushrooms to add in later or if you prefer a smoother soup, leave in.
    5. Pour the stock in and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, blitz with a stick mixer until smooth.
    7. Pour in the cream (leaving a little for garnish if you like), bring just back to the boil, then turn off the heat.
    8. Butter some crusty bread or prepare some garlic bread about now.
    9. Once ladled into bowls, garnish with the chopped parsley and  mushrooms put aside if you like and a drizzle of cream. 


Perfect to have on hand for fast pasta dinners, a dollop in a bowl of hearty chicken soup or serve with a cheeseboard, bruschetta... the options are endless. Pesto is a flavour bomb you can whip up in a flash and savour for days. 

Super simple to make, just make sure you've got these ingredients ready to go.

This recipe makes about a cup of pesto. You can keep in the fridge for a few days, frozen for longer storage, but we love it fresh! 


  • 2  packed cups fresh basil leaves,
  • 1/2 cup freshly grated parmesan cheese (freshly grated has more flavour!)
  • 1/3 cup pine nuts or try walnuts
  • 1/2 cup of your favourite olive oil
  • 1 tablespoon (and a bit) of 47 Cloves Garlic Granules
  • Big pinch of teaspoon Lemon or Chilli Garlic Salt
  • Sprinkle of freshly ground black pepper to taste



        1. Steep a bit tablespoon full of 47 Cloves Garlic Granules in warm water. 

        2. While that's steeping, get your other ingredients ready. Add the basil and pine nuts to your food processor and pulse several times. 

        3. Once garlic fleshy and rehydrated, normally about 5 mins, drain off and add to blender with parmesan cheese. Pulse a few more times. 

        4. Now for the magic, add your olive oil slowly while the bender is going, stop and scrape down the sides if you need too and blend until combined. 

        5. Add Garlic Salt and pepper.

TRY THIS - Swap half of the basil leaves for baby spinach. A milder flavour, loads of goodness and delicious! 





Comfort foods don’t come much more delicious than creamy, fluffy mashed potatoes, with a big hint of garlic.
There are a few tricks to making sure your mash is smooth, savoury scrumptiousness.
1. First start with the right spud for the job. You need a potato that’s high in starch, they’re the best fluffer-upperers. Some easy-to-find varieties are Sebago, Dutch Cream, Desiree and Nicola. Your local farmers’ market might have a grower with some heritage varieties too.
2. How many mouths to feed? Work out how many servings you need, peel the perfect amount, (and a bit extra for second helpings) chop into large even sized chunks and boil gently for about 20 mins. You can add salt to your water, but I prefer to add at the end. Test your spuds are ready with a knife. If they need a bit longer, leave them in for a few more mins.
3. Next, drain you potatoes. I leave them for a few minutes until they are looking a bit starchy and dry. Put back in the saucepan and add a big knob of butter, a few teaspoons of Tuscan Garlic Salt (or Rosemary) and a splosh of milk, enough to make it the perfect consistency. I usually free pour, and add more if too stiff.
4. Put back on a low heat, mash and stir. Give it a little try, and add more milk, butter or garlic salt to taste. Your garlic mash is ready!
Serve straight away, with your favourite casserole, sausages, steak or just about anything.
Swap out some of your potatoes (or all) and add parsnip, sweet potato, carrots or pumpkin. Any root veg will work well and give you lots of delicious ways to vary your garlic mmmash.



Easy, versatile and delicious! This focaccia is a family favourite and easy to make for beginners and seasoned bakers alike.

Whether you serve it up with a hearty stew or slice it up to make extra-tasty sandwiches, this easy recipe brings big flavour with little effort – no matter how you eat it!


  • ½ cup of extra-virgin olive oil
  • 2 ½ cups all-purpose flour
  • 1 tsp 47 Cloves Garlic Granules (equals about 2 garlic cloves)
  • 1-2 tsp Rosemary Garlic Salt (plus fresh rosemary to garnish if you have it)
  • 2 ¼ tsp active dry yeast
  • ¼ tsp honey (Hill Top Hives Wildflower is our favourite)
  • 1 cup warm water


  1. In a cold pan, combine the oil, garlic granules, rosemary garlic salt, and a pinch of black pepper over a low heat to cook. Stir this delicious aromatic blend occasionally for 5 to 10 minutes, but stop before the garlic browns! Set aside to cool.
  2. In a bowl, stir the warm water, yeast and honey just a few times and then set aside for 5 minutes.
  3. Add 1 cup of flour and ¼ cup of the garlic-oil blend to the yeast and water mixture. Stir a few times – just until the flour has moistened a little. Set aside for another 5 minutes. (The waiting will be worth it!)
  4. Stir in the sea salt and the rest of the flour. When the dough comes together, throw some flour onto a board and start kneading! Knead about 10 to 15 times or until the dough is nice and smooth.
  5. Transfer the dough to a big oiled bowl. Wet a tea towel with warm water, rinse it out and use it to cover the bowl. Let it rise for an hour or so, in a warm area of the kitchen if you can! 


Time to get baking – brace yourself for a hit of that heavenly herby aroma! 

  1. Heat the oven to a high 230 degrees.
  2. Use 2 tablespoons of the garlic-oil blend to oil a baking tray – around 9 x 13 inch is good, or whatever you’ve got in the kitchen will work just fine!
  3. Transfer over the dough and press it down into the tray. Your fingers will make a fine tool for dimpling the dough, then – our favourite part – drizzle the top with the rest of the garlic-oil blend. Spread it evenly and generously, and let the dough rise for 20 minutes or so until it puffs slightly.
  4. Bake for 15 to 20 minutes, or until you see that rich golden brown colour we love. Then cool it on a wire rack!


Sprinkle a little bit of fresh rosemary if you have it, or a pinch of rosemary garlic salt for extra flavour. Dip it into your next soup, stew or plate it up for a carby snack on a cold day for the ultimate comfort food. Enjoy!