Garlic Bread


Two cobs of gloriously aromatic hot drippy garlicky bread.

Inspired by Garlic Bread and Felicity Cloake.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


cobs of about 200 g each (purists recommend ciabatta)
100 g
salted butter
4 cloves
15 g
Parmesan cheese
10 g
fresh herbs
lemon juice



Pre-heat the oven to gas mark 7 (220 °C; 425 °F).

Allow the butter to come to room temperature.

Skin the garlic and crush into a bowl.

Grate in the parmesan.

Pick, wash and chop the herbs quite finely.

Slice the cob downwards but not right through at 1 cm intervals

Beat together the butter, crushed garlic, parmesan and herbs into a creamy paste.

Put the cob onto a piece of baking foil and gently insert the garlic butter into the openings.

Seal the bread in the foil.


Bake for 20 minutes in the foil. Open the foil and bake for a further 5 minutes.

Remove it from the oven and allow it to cool a little.


Serve hot as soon as it is cool enough to handle.


The more airy the bread the better it is for holding molten butter.