- Salt crust dough recipe:
- 500g plain white flour plus extra for rolling
- 150g salt
- 2 egg whites beaten
- 200ml water
- 2 large bulbs of elephant garlic
- 1 lemon
- ½ bunch rosemary cut into pieces with scissors
- 1 25cm square of muslin cloth
- First make the dough. Put the flour in a large bowl with the salt. Add the water and the egg white and work in the water. Knead together very heavily with your hands to form a smooth dough. You could do this in a mixer with a dough hook attachment if you prefer. Wrap the dough in clingfilm and place it in the fridge to rest for at least 1 hour.
- Put the garlic cloves in a bowl and pour over enough boiling water to cover. Leave to cool for 15-20 minutes – this will loosen the garlic-clove skins. Peel all of the cloves and reserve.
- On a lightly floured surface, roll out the salt crust dough into a circle 5mm thick. Place the piece of muslin onto the dough. Score the outside of the lemon with a few deep cuts and place it into the middle of the muslin. Build up the garlic cloves around the lemon, until it looks like a giant garlic bulb. Place the rosemary all around and then wrap it up, firstly in the muslin cloth and then the salt dough. Seal the dough at the top, pressing it together to make sure there are no gaps. Secure the top of the dough with kitchen string.
- Place on a baking tray lined with parchment paper and place in the oven. Bake for 45 minutes.
- Break open the salt crust and unravel the muslin: discard the muslin and dough. Inside, the garlic should be soft and lovely. Chop both the lemon and the garlic and stir through some wilted greens. Add a drizzle of olive oil and some flaky sea salt.