enclose the bulb and roast on a baking tray for 25-30 mins, or until soft when pressed. Leave to cool for a few minutes before removing the foil and papery skin from the bulb. Strip the leaves from the remaining thyme sprigs (reserving the stems) and tip into a bowl. Squeeze in the roasted garlic cloves and add the butter, parsley, lemon zest and juice. Season well, then mash everything together to combine. Will keep chilled for up to three days or frozen for a month.
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