Halen Mon Black Garlic Ketchup

We first tried this at Abergavenny Food Festival a few backs and our lives were changed! We use it in all sorts of ways, bacon sandwiches, a spoonful in gravy, as a dip for chips and we keep it handy by the BBQ.

Dr Caroline Gilmartin from Every Good Thing here in Bristol explains Black Garlic:

Made by a Maillard reaction with controlled heat and humidity over several days, the pungency of raw garlic is replaced with a subtle caramelly, umami flavour and the texture becomes fondant-like. The anti-oxidant content increases dramatically too. Enjoyed in the far east for centuries, this black garlic is ready to eat clove-by-clove, or can be added to any recipe, hot or cold.