4 Charles Recipe

Prepare garlic heads

Preheat the oven to 300°F (150°C). Trim the top (about 1/4 inch) off each head of garlic to expose the cloves. Place the garlic heads on a sheet of aluminum foil large enough to wrap them individually or in a single parcel.

Drizzle each garlic head with olive oil (about 1 tablespoon per head, using the listed total), making sure oil gets into the exposed cloves. Sprinkle the sea salt and black pepper evenly over the heads and drizzle the honey over the exposed cloves to encourage caramelization.

Wrap the garlic heads tightly in foil (or place in a covered roasting dish). Roast on a baking sheet in the center of the oven for 60–75 minutes, or until the cloves are very soft and golden-brown and can be easily squeezed out. Check at 60 minutes: if cloves are still firm, continue up to 75 minutes.

Remove from oven and let cool in the foil for 10 minutes. Squeeze the soft cloves from their skins into a bowl and mash lightly with a fork to a spreadable consistency. Reserve any roasting juices (do not discard) — they will be used to flavor the jus and garnish.

Place the dried oregano in a small mortar and pestle and crush lightly to release oils and break up any large pieces. If you don’t have a mortar, rub between palms or pulse briefly in a spice grinder. Mix crushed oregano with the finely chopped parsley (if using) and lemon zest.

Taste and adjust the ratio: the crushed oregano blend should be aromatic and slightly coarse so it provides texture when sprinkled over the roasted garlic and jus.

While garlic is roasting (or after), make the jus. In a medium saucepan over medium heat, warm 1 teaspoon olive oil. Add the finely minced shallot and cook until softened and translucent, about 2–3 minutes, taking care not to brown.

Deglaze the pan with the red wine, scraping any fond off the bottom, and simmer until the wine is reduced by about half (2–3 minutes).

Add the beef/veal demi-glace or stock, the thyme sprig, bay leaf, and a couple of tablespoons of the reserved garlic roasting juices (to taste). Bring to a gentle simmer and reduce until the liquid coats the back of a spoon — about 10–12 minutes for a richer, concentrated jus.

Remove and discard thyme sprig and bay leaf. Turn the heat to low and whisk in the cold cubed butter, one piece at a time, to emulsify and slightly thicken the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust seasoning and acidity (a squeeze of lemon or a splash of extra reserved garlic juices can brighten if needed). Keep warm.

If you prefer a smoother jus, strain through a fine-mesh sieve into a small saucepan, pressing gently on solids to extract flavor, then keep warm until serving.

Warm the crusty bread or roasted vegetables if using. Spoon a little of the natural jus onto each plate to form a shallow pool.

Place generous spoonfuls of the mashed slow-roasted sweet garlic in the center of each plate (divide evenly for 4 servings). Drizzle a bit more of the reserved garlic roasting juices over the garlic for gloss and extra flavor.

Sprinkle the crushed oregano and parsley mixture evenly over the roasted garlic, finishing with a light grating of lemon zest for brightness.

Finish with a small pinch of flaky sea salt and a couple of turns of freshly ground black pepper. Garnish plates with microgreens or baby rocket if using, and serve immediately so the garlic and jus are warm.