Baked garlic with fino sherry

Skye Gyngell makes this delicious accompaniment to roast chicken in the spring

LAST UPDATED AT 17:02 ON Thu 9 Apr 2009

This dish is best made in the spring says Skye Gyngell, when the new season garlic arrives. Serve on grilled bread as a starter with a spoonful of goat’s curd or as an accompaniment to a simple roast chicken. ·