Roasted Garlic

Doneness

Done when the cloves are soft enough to squeeze out like paste and have turned a deep golden-caramel colour — the head should give easily when pressed and a clove should mash with no resistance. If the cloves are still firm or pale, rewrap and give it another 3–5 minutes; big heads take longer. The skins will look toasted and the kitchen smells sweet and nutty rather than sharp.

Oil & seasoning

Drizzle rather than spray — about 1 teaspoon of olive oil over the exposed cloves of each head, then wrap loosely in foil. The foil traps a little steam and keeps the cut cloves from drying out or scorching in the direct hot air, which is what lets them turn to soft, sweet paste.

Season with: Plain olive-oil (the benchmark): a drizzle of good olive oil and a pinch of salt, nothing else — an all-purpose roasted-garlic spread., Herb: a sprig of rosemary or thyme tucked into the foil so the cloves pick up a woodsy, herbal note., Chili-flake: a pinch of red-pepper flakes added with the oil for a gentle background warmth., Balsamic-finish: a few drops of balsamic vinegar stirred through the soft cloves after roasting for a sweet-tangy spread..

Watch out for

• !Slice about ¼ inch off the top of the head first to expose the clove tips — that's what lets the heat reach the cloves and turn them to paste.
• !Don't skip the foil. Unwrapped, the exposed cloves brown and scorch on top before the inside softens; the loose foil wrap is what makes air-fryer roasted garlic work.
• !Check at 20 minutes — head size and your model both swing the time; large or older heads need longer than small fresh ones.
• !Let it cool a few minutes before squeezing — the caramelised cloves hold a lot of heat and will burn your fingers straight out of the basket.
• !Garlic stored submerged in oil must be kept refrigerated and used within a few days (or frozen) — garlic in oil left at room temperature is a botulism risk.