Great British Food - Christmas 2025

Nestled in the heart of the Isle ofWight, The Garlic Farmhas been growing garlic on the island for over 50 years. Since the first cloves of garlicwere planted in the fertile ArretonValley all those years ago, the farm has become renowned for its garlic varieties and evolving range of garlic- infused products. They offer a vast collection of garlicky products, including chutneys, condiments, butters, beer and ice cream, as well as the Wild Island collection of fine oils, dressings and vinegars, which is handmade in small batches on the farm. The Garlic Farm is a BCorporationwith a values-driven approach. They are committed to treading lightlywith low impact and have recently achieved a King’s Award for Enterprise in Sustainable Development. Their farmland is certified organic by the Soil Association and they use nature-friendly farming practices. The Garlic Farm, Red Onion Relish with Jalapeno and Garlic, RRP: £4.95 For more information, visit thegarlicfarm.co.uk or follow The Garlic Farm on Instagram or Facebook. The Ultimate Garlic Bread Level up your garlic breadwith this flavour-packed recipe fromTheGarlic Farm Tear&Share Cheesy Garlic Bread The perfect sharingplate to enjoywith the ones you love, this triple garlic, triple cheese recipe takes garlic bread to awhole new level. Our freshgarlic, GarlicButterwithBlackGarlic andRed OnionRelishwithJalapeno&Garlic add buttery, spicy andgarlicky flavours, while cheddar,mozzarella and camembertmake this recipe deliciously cheesy. You canbake your own sourdoughorpurchase ready-made for this recipe. Sourdough boule 100g Garlic Butterwith Black Garlic 130gmature cheddar, grated 1 large ball mozzarella, shredded Salt and pepper Camembert 3-4 cloves of garlic A few sprigs of rosemary Garlic FarmRed Onion Relishwith Jalapeno&Garlic 1. Preheat the oven to 200ºC/190 Fan and line a baking tray with foil. 2. Place your bread on a chopping board and use a bread knife to cut evenly spaced lines deep into the bread (but not all the way through). Turn the loaf 90 degrees and repeat the cuts across that side so you end up with a nice criss-cross pattern. Place the bread on the baking tray. 3. In a bowl, mix together the black garlic butter and cheddar. Season with salt and pepper and press the mixture into the slashes of the bread. Poke the shredded mozzarella into the top. 4. Fold the foil up around the loaf, place in the oven and bake for 25 minutes. Open the foil up and bake for a further 5-10 minutes to get the top crusty and cheesy! 5. Five minutes after the bread goes into the oven, score the surface of the camembert with the same criss-cross pattern and push the garlic cloves and the rosemary sprigs into the surface. Drizzle with oil and pop into the oven next to the bread. 6. Serve the baked camembert with the bread and the sweet and spicy Red Onion Relish with Jalapeno & Garlic on the side. RedOnionRelish withJalapeno &Garlic This is a tangy, medium-heat relish that works well with classic, nutty cheddar, salty halloumi and cured and grilled meats. It’s perfect with cheese and crackers, layered in a toastie or dolloped on top of a baked camembert. GBF PROMOT ION greatbr i t ishfoodawards.com 30