https://www.blackgarlic.co.uk/recipes-tips daily 0.75 2026-02-27 https://www.blackgarlic.co.uk/recipes-tips/black-garlic-lentil-daal monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/f648fb5e-c574-4c9f-ba51-bc3beb424ab4/daal+web+.jpg RECIPES - BLACK GARLIC & YELLOW LENTIL DAAL SERVES: 4 PREP TIME: 6-8 hours | COOK TIME: 35 minutes INGREDIENTS For the daal: 1 tsp bicarbonate of soda 200g yellow lentils 1 litre vegetable stock 1/2 butternut squash, peeled and 2cm cubed 1 tsp turmeric powder 20g ginger, peeled and finely grated For the spiced black garlic topping: 2 tbsp ghee 1 tsp white sugar 1 tsp cumin seeds 1 tsp brown mustard seeds Pinch of dried red chilli flakes 1 red onion, finely sliced 6 x The Original Black Garlic cloves 200g cherry tomatoes, halved Serving suggestions: Lime wedges Fresh coriander Plain yoghurt Naan bread METHOD Place the lentils into a bowl and cover with several inches of water. Add the bicarb, stir to combine, and set aside to soak for 6-8 hours. When you are ready to cook, drain the lentils. Place the stock into a pan and bring to a simmer. Add the soaked lentils and simmer until about halfway cooked. At this stage you want them tender, but still with a bite. Then add the turmeric, ginger, and squash and continue to cook until the lentils and squash are completely tender. To make the topping, place a frying pan over medium-high heat. Add the ghee and once it melts, add the sugar. Once the sugar has started to melt add the cumin seeds, mustard seeds, and chilli flakes. Cook until fragrant and popping, about a minute. Add the onions and black garlic and cook until softened, about 10-12 minutes. Use your spatula to break the cloves of black garlic up into the onions, so you get a little in every bite. Finally add the tomatoes and cook for a further 4-5 minutes, until they are burst and jammy. Serve the daal with a generous portion of the black garlic onions. Recipe by Órflaith Noone https://www.blackgarlic.co.uk/recipes-tips/mixed-bean-chilli monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/78c6481b-e2b0-4707-b7d3-da966c3f75da/black+garlic+chilli+IG.jpg RECIPES - MIXED BEAN CHILLI WITH BLACK GARLIC SERVES: 6 PREP TIME: 10 minutes | COOK TIME: 30 minutes INGREDIENTS Olive oil, for frying 2 red onions, roughly chopped 2 tsp ground cumin 2 tsp hot smoked paprika 1 tsp red chilli flakes, optional 1 tsp dried oregano 2 bell peppers, roughly chopped 1 x 400g tin kidney beans, drained 1 x 400g tin pinto beans, drained 1 x 400g tin black beans, drained 1 x 400g tin chopped tomatoes 330ml beer or vegetable stock 1 tablespoon The Original Black Garlic Paste METHOD Heat the olive oil in a large pot over medium-high heat. Add the onions with a generous pinch of salt and cook until softened, about 4-5 minutes. Then add the cumin, paprika, chilli flakes if using, and oregano and stir to coat the onions. Cook for 1-2 minutes, until fragrant. Add the peppers and stir to coat. Now add the beans, tomatoes, beer or stock and The Original Black Garlic Paste. Bring to a simmer and cook for 25-30 minutes, until darkened and reduced. Adjust seasoning to taste and serve with your toppings of choice. Serving suggestions: Sour cream Grated cheddar cheese Pickled red onions Fresh chilli, finely diced Avocado Rice, roasted sweet potatoes, cornbread or warm tortillas Recipe by Órflaith Noone https://www.blackgarlic.co.uk/recipes-tips/mushroom-lentil-walnut-bolognese monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/eebc9bac-86bd-454f-b929-f6bad17a3bf3/black+garlic+bolognese+web+.jpg RECIPES - MUSHROOM, LENTIL, WALNUT & BLACK GARLIC BOLOGNESE  SERVES: 6-8 PREP TIME: 10 minutes | COOK TIME: 35 minutes INGREDIENTS 2 tablespoons olive oil 1 red onion, pulsed in a food processor or finely diced 300g chestnut mushrooms, pulsed in a food processor or finely diced 1 teaspoon dried oregano 150g dried red lentils 50g walnuts, pulsed in a food processor or finely diced 500ml vegetable stock 1 x 400g can chopped tomatoes 1 tablespoon good quality balsamic vinegar 1 tablespoon The Original Black Garlic Paste To serve Your favourite pasta Parmesan cheese Fresh basil METHOD Heat the olive oil in a pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened. Add the mushrooms and cook for 10-12 minutes, until darkened and reduced. Give them time to really cook here, let them get dark and allow the water to cook off- not only will their flavour intensify, you'll get a richer, meatier texture too. Add the oregano, stir to coat the contents of the pan, and cook for a further minute, until fragrant. Add the lentils, walnuts, and vegetable stock. Bring to a simmer and cook for 10-12 minutes, until about half of the liquid has been absorbed and the lentils are tender with still a little bite to them. Stir occasionally as lentils can catch easily. Add the tomatoes and cook for a further 10 minutes, stirring occasionally, until darkened, reduced, and the lentils are completely tender. Finally, stir through the balsamic and The Original Black Garlic Paste and adjust seasoning to taste. (At this stage, if you have more bolognese than you need, take some out. It freezes well for up to 3 months.) While the sauce is simmering, bring a large pot of salted water and cook your pasta until al dente. Drain, reserving a small mugful of the starchy cooking liquid. As soon as you have drained the pasta, add it to the pot of simmering sauce. Toss to coat, adding small splashes of the starchy cooking liquid as needed to help the sauce cling to the pasta. Serve with basil and parmesan cheese, if liked. Recipe by Órflaith Noone https://www.blackgarlic.co.uk/recipes-tips/black-garlic-tomato-pasta monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/bbb06bf0-f74b-41a7-a0a0-eed55da02831/Pasta-with-black-garlic-tomato-sace RECIPES - BLACK GARLIC & TOMATO PASTA SERVES: 4 PREP TIME: 10 minutes | COOK TIME: 40 minutes INGREDIENTS 400g cherry tomatoes, halved 300g tomato passata ½ onion or 2 shallots, finely diced 1 tbsp celery, finely diced 1 tbsp tomato purée 1 tbsp dried mixed herbs 2 tsp The Original Black Garlic Paste 1 vegetable stock cube Salt & pepper, to taste 2 tbsp olive oil METHOD Preheat the oven to 160°C (fan). Place the halved cherry tomatoes on a roasting tray with 1 tbsp olive oil, salt, pepper, and dried herbs. Roast for 30 minutes to concentrate their flavour. Meanwhile, heat 1 tbsp olive oil in a heavy-based pan. Add the diced onion and celery. Season and cook gently until soft. Stir in the passata, tomato purée, and The Original Black Garlic paste. Simmer gently, then crumble in the stock cube. Let the sauce reduce by about a quarter without boiling. Once roasted, drain the tomatoes and add them to the sauce. (Tip: Save the tomato juices for pasta water.) Toss with your favourite cooked pasta. Garnish with fresh herbs and grated cheese if desired. https://www.blackgarlic.co.uk/recipes-tips/roasted-butternut-squash monthly 0.5 2026-01-28 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/bd8436f6-f942-4616-9b44-cfade2b88d42/ROASTED+BUTTERNUT+SQUASH RECIPES - ROASTED BUTTERNUT SQUASH & CHICKPEAS WITH BLACK GARLIC MISO SAUCE SERVES: 2 PREP TIME: 15 minutes | COOK TIME: 40 minutes INGREDIENTS ½ butternut squash 1 shallot 1–2 cloves garlic 3 stems cavolo nero 2 balls frozen spinach (or a few handfuls fresh) 1 tbsp miso (adjust to taste - some are stronger than others) ½ tsp black garlic & lemon powder (or substitute with 1–2 cloves black garlic and a squeeze of fresh lemon) ⅓ jar cooked queen chickpeas 1 tsp maple syrup (or to taste) Salt & pepper Olive oil To finish: Chilli crisp Fresh lemon Extra olive oil METHOD Roast the squash Preheat the oven to 200°C. Slice the butternut squash and place on a lined baking tray. Drizzle generously with olive oil, season with salt and pepper, and roast for 35 minutes, or until golden and tender. Cook the greens Finely slice the shallot, garlic and cavolo nero. Heat a little olive oil in a pan over a low–medium heat. Add the shallot and cook until softened and translucent, then add the garlic and cook for another minute until fragrant. Add the cavolo nero and spinach, pour in just under a cup of water, cover with a lid and simmer until fully wilted and the spinach has defrosted. Blend the sauce Transfer the greens to a blender with the miso and black garlic & lemon powder. Blend until completely smooth. Bring it together Return the pan to a low heat and add the chickpeas and blended sauce. Warm gently - avoid boiling, as this will dull the colour. Taste and adjust seasoning with salt, pepper and a little maple syrup for balance. Serve Spoon into bowls and top with the roasted butternut squash. Finish with chilli crisp, a drizzle of olive oil and a squeeze of fresh lemon. I would highly recommend some crispy sourdough on the side to mop up all that green goodness. Recipe by Sophie Sugrue https://www.blackgarlic.co.uk/recipes-tips/black-lemon-immunity-smoothie monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/496fe758-de45-4777-ab5b-82a0129d8029/black+lemon+smoothie+recipe RECIPES - BLACK LEMON IMMUNITY SMOOTHIE SERVES: 1 PREP TIME: 5 minutes INGREDIENTS 1 frozen banana ½ cup frozen mango chunks ½ cup frozen pineapple chunks ½ tsp The Original Black Lemon Powder 1 cup coconut water (or almond milk for creamier texture) 1 tsp honey or maple syrup (optional) Handful of spinach (optional, for extra nutrients) Ice cubes (if using fresh fruit instead of frozen) METHOD Add all ingredients to a high-speed blender. Blend on high for 30-60 seconds until smooth and creamy. Taste and adjust sweetness if needed. Pour into a glass and enjoy immediately. Tips & Variations Creamy Version: Add ½ avocado or 2 tbsp Greek yogurt for extra creaminess and protein. Green Boost: Add a handful of spinach or kale—the tropical fruits mask any bitterness. Ginger Kick: Add ½ inch fresh ginger for extra immune support and warmth. Protein Power: Add a scoop of vanilla protein powder or 1 tbsp chia seeds. Berry Twist: Swap mango and pineapple for mixed berries (strawberries, blueberries, raspberries). https://www.blackgarlic.co.uk/recipes-tips/roasted-carrot-and-chickpea-salad monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/f12c7aae-7ef5-4d14-b8fa-2a8d595a89f0/Roasted+Carrot%2C+Chickpea+and+Quinoa+Salad RECIPES - ROASTED CARROT, CHICKPEA AND QUINOA SALAD SERVES: 4-6 PREP TIME: 15 minutes | COOK TIME: 20 minutes INGREDIENTS For the salad 700g carrots, scrubbed and sliced into chunks no larger than 3cm 480g chickpeas, drained and rinsed 2 tablespoons olive oil 1 tablespoon ground coriander 1 tablespoon ground cumin 100g dried quinoa For the black lemon yoghurt 250g full fat Greek yoghurt 2 tsp The Original Black Lemon Powder Salt and pepper 1 pomegranate, seeds removed 50g fresh rocket METHOD Preheat the oven to 220°C/200°C fan. Place the carrots and chickpeas onto a baking tray large enough to hold them in a single layer, or use two trays. Drizzle with olive oil, sprinkle over the coriander, cumin, and a generous pinch each of salt and black pepper. Toss to coat. Roast for 18-20 minutes, until the carrots are tender and the chickpeas are turning crispy. Place the quinoa and water into a saucepan with a generous pinch of salt. Bring to a simmer, cover, and cook until the water has been absorbed, about 12-15 minutes. Then turn off the heat and leave the quinoa to steam in the residual heat before fluffing with a fork. To make the dressing, mix together the yoghurt and black lemon powder. Add salt and pepper to taste. To serve, allow all of the cooked components to cool off a little. Then spread a serving platter with the black lemon yoghurt, and pile high with the rocket, quinoa, roasted carrots and chickpeas, and finish with a sprinkle of pomegranate seeds. Recipe by Órflaith Noone https://www.blackgarlic.co.uk/recipes-tips/roasted-carrots monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/fde9ff51-29b7-43ed-b618-b661fbe1baca/Black-Garlic-Roasted-Carrots RECIPES - BLACK GARLIC ROASTED CARROTS SERVES: 8 PREP TIME: 20 minutes | COOK TIME: 15 minutes INGREDIENTS 750g rainbow carrots 1 tbsp of rapeseed oil 4 The Original Black Garlic cloves A pinch of salt and pepper 1/2 a bunch of fresh dill-roughly chopped 3 tbsp of balsamic glaze METHOD Heat the oven to 180°C (160°C fan/gas mark 4). Wash the carrots - no need to peel. Roughly cut them into wedges and toss in a bowl with oil, The Original Black Garlic cloves, salt and pepper. Transfer to a baking tray and drizzle over 1 tbsp of the balsamic glaze. Cook for 25 minutes until just soft and caramelised on the edges. Sprinkle over the fresh dill and drizzle with the remaining balsamic glaze before serving. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-roast-potatoes monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/296eb960-38ea-461e-bb3c-f89749511c92/black-garlic-roast-potatoes RECIPES - BLACK GARLIC ROAST POTATOES SERVES: 4 PREP TIME: 15 minutes | COOK TIME: 45 minutes INGREDIENTS 8/10 large potatoes - peeled and quartered 4 tbsp of rapeseed oil 8 The Original Black Garlic cloves 4 sprigs of fresh sage 4 sprigs of fresh thyme Salt and pepper METHOD Bring a pan of salted water to the boil and add the peeled potatoes. Cook until just tender, then drain well. Don’t worry if they look a little bashed up—those rough edges are key to that irresistible crispy texture. Pour half the oil into a large baking tray and spread it evenly. Add the potatoes, drizzle with the remaining oil, season generously with salt and pepper, and give them a good toss to coat. Roast in the oven for 20 minutes. Add The Original Black Garlic cloves and a handful of your favourite fresh herbs. Toss everything together once more, then return to the oven for another 25 minutes, or until the potatoes are golden, crispy, and bursting with flavour. https://www.blackgarlic.co.uk/recipes-tips/black-lemon-cocktail monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/6e6ec446-96ff-497f-9c05-301903bc5f86/Black+Lemon+Cocktail RECIPES - BLACK LEMON & BASIL COCKTAIL SERVES: 1-3 PREP TIME: 5 minutes INGREDIENTS 1 1/2 oz vodka, or gin 1/2 oz fresh lemon juice 4-6 lemon basil leaves 2-3 slices of black lemon 1/2 oz cardamom syrup or honey 3+ oz sparkling water (or tonic water for extra bitterness) METHOD Add the vodka or gin, freshly-squeezed lemon juice, cardamom syrup or honey, lemon basil leaves, and black lemon slices to a cocktail shaker. Gently muddle the basil and black lemon together, making sure to only bruise the basil leaves while breaking down the black lemon slices to release their flavour. Add ice and shake well for about 20 seconds. Strain into a highball or Collins glass that's been filled with ice. Top off the rest of the glass with sparkling water. Garnish with additional lemon basil leaves and a fresh slice of black lemon. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-potato-wedges monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/6ee031d8-bffb-4237-9a57-21bf0d68e887/Black+garlic+potato+wedges RECIPES - BLACK GARLIC & PARMESAN POTATO WEDGES SERVES: 6-8 PREP TIME: 5 minutes | COOK TIME: 30 minutes INGREDIENTS 2 tbsp finely grated parmesan 1 tsp smoked paprika 1 tsp dried rosemary 1 tsp The Original Black Garlic Powder 3 baking potatoes, scrubbed, skin-on, cut into 8 wedges each Generous drizzle of olive oil Salt and pepper METHOD Preheat your oven to 220°C. Place the parmesan, paprika, rosemary, and black garlic powder into a bowl and whisk to combine. Place the sliced potatoes onto a baking tray. Drizzle generously with olive oil, sprinkle with the parmesan and black garlic spice mixture and some salt and pepper. Toss to coat, making sure the potatoes are evenly coated. Bake for 25-30 minutes, until golden brown and tender. Recipe by Órflaith Noone https://www.blackgarlic.co.uk/recipes-tips/vegan-shepherds-pie monthly 0.5 2026-02-27 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/c0b8cc34-c5d5-48fe-a538-216d50bb9cf6/vegan+shepherd%27s+pie RECIPES - LENTIL & BLACK GARLIC VEGAN SHEPHERD’S PIE SERVES: 6-8 PREP TIME: 20 minutes | COOK TIME: 45 minutes INGREDIENTS 3 tbsp cumin 2 tbsp coriander 1 tbsp ground sweet paprika Olive oil 1 whole celery stalk 1 whole leek 5 garlic cloves 2 strings of rosemary 2 bay leaves 2 tbsp tomato puree 300g uncooked green or brown lentils 1 litre (about 4 cups) vegetable stock Small bunch of fresh parsley leaves 300g mixed frozen carrots and peas 20g dried porcini mushrooms 50g The Original Black Garlic cloves 2-3 tablespoons flour 1 kg potatoes 5 tbsp plain, vegan yoghurt Salt & pepper to taste METHOD In a large saucepan, cover the potatoes with well-salted water and cook over a medium heat for about 20 minutes, until soft. Meanwhile, heat 4–5 tablespoons of olive oil in a small pan. Stir in the cumin and coriander and cook for around 3 minutes, until fragrant. In a large deep pan, soften the celery, leek and garlic in a splash of olive oil for about 10 minutes, stirring regularly. Add the cumin and coriander paste, paprika, rosemary, bay leaves, tomato purée, lentils, stock, parsley, carrots, peas and dried mushrooms. Bring to a simmer, cover and cook for 20–25 minutes, until the lentils and carrots are tender. Stir occasionally, adding a little more stock if needed. In a separate small pan, cook the flour in 4 tablespoons of olive oil over medium heat for 2–3 minutes, until lightly browned and nutty. Stir this into the filling to thicken. Season to taste, transfer to a baking dish (or individual dishes), scatter over the black garlic and gently press it into the filling. Drain the potatoes, mash with yoghurt until creamy, adjust seasoning and spoon over the pie filling. https://www.blackgarlic.co.uk/recipes-tips/steamed-sea-bass monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/d079c330-8455-4e39-867c-5a58a8868d0d/Steamed-seabass-with-black-garlic RECIPES - STEAMED SEABASS WITH BLACK GARLIC SERVES: 2 PREP TIME: 10 minutes | COOK TIME: 20 minutes INGREDIENTS 2 sea bass fillets (skin off, each cut in two) 1 lime, cut into 6 wedges ½ red onion, finely sliced 2cm piece of fresh ginger, finely sliced 1 stalk lemongrass or wedge of lemon 4–5 cloves black garlic 4 lime leaves (or bay leaves as a substitute) 1 small red chilli, halved 3 stalks fresh coriander Togarashi powder, to garnish METHOD In a wok or large pan, bring 500ml (½ litre) of water to a boil. Add half of all the ingredients (except the togarashi) and simmer for 5 minutes to release the aroma. Place a bamboo steamer over the pan. Line the base with parchment paper (cut to fit, leaving gaps at the sides for steam to circulate). Arrange the sea bass fillets and remaining aromatics on the parchment. Cover and steam for 15–20 minutes, or until the fish flakes easily. Strain the leftover steaming liquid and use it to cook noodles, pak choi, or other vegetables. Plate the sea bass with your chosen sides, garnish with coriander, a wedge of lime, and a dusting of togarashi powder. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-hummus monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/21bd4bb4-fcdf-477f-b979-06b2dbee593c/black-garlic-hummus RECIPES - BLACK GARLIC HUMMUS SERVES: 4-6 PREP TIME: 10 minutes (plus 1 hour resting time) INGREDIENTS 1 400g tin chickpeas 1 tbsp extra virgin olive oil 1 tbsp tahini Juice of 1 lemon Pinch of salt 2 tsp The Original Black Garlic Paste Ground cumin to garnish METHOD Drain and rinse the chickpeas, then place them in a bowl and microwave until warm (about 1–2 minutes). This helps create a smoother, creamier hummus. Transfer the warm chickpeas to a food processor. Add the tahini, lemon juice, olive oil, and a pinch of salt. Blitz until smooth and creamy. Spoon the hummus back into a bowl, stir in the black garlic paste, and mix well. Let it rest at room temperature for about an hour to allow the flavours to develop. Taste and adjust seasoning if needed. Garnish with a drizzle of olive oil and a pinch of ground cumin before serving. https://www.blackgarlic.co.uk/recipes-tips/oatcakes monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/b6bc9e58-f6b7-4569-ae72-f1b159f3111a/Black-Garlic-Oatcakes RECIPES - BLACK GARLIC OATCAKES SERVES: 8 PREP TIME: 20 minutes | COOK TIME: 15 minutes INGREDIENTS 200g of wholemeal flour 40g oats, blended so they're finer 5 tbsp of butter 2 handfuls of grated cheese 3 tsp of The Original Black Garlic Paste METHOD Preheat the oven to 180°C (160°C fan/gas mark 4). In a large mixing bowl, add the flour, oats, butter and cheese. Combine until you have a soft dough, then add the black garlic paste and mix through gently - don't mix completely so you're left with beautiful swirls of black garlic throughout. On a floured surface, roll out the dough to 2cm thick. Using a cutter, cut out 8 discs (these can be larger or smaller - entirely up to you). Place the discs on a lined and greased baking tray and bake for 15 minutes. They will be soft when they come out, so let them stand for a minute before removing from the tray. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-superfood-salad monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/ecc34fb1-59fe-44c7-b2e7-449355b0aeb1/superfood-salad-with-black-garlic RECIPES - SUPERFOOD SALAD WITH BLACK GARLIC SERVES: 2 PREP TIME: 10 minutes | COOK TIME: 15 minutes INGREDIENTS Salad 40g quinoa 200ml water 3 cloves The Original Black Garlic, finely sliced Handful of fresh spinach Handful of fresh parsley 2 radishes, thinly sliced ¼ avocado, chopped Sprinkle of pumpkin and sunflower seeds Dressing 1 tbsp organic, raw, unfiltered apple cider vinegar 3 tbsp organic extra virgin olive oil 1 tsp honey ½ tsp Dijon mustard Salt and pepper, to taste METHOD Rinse the quinoa thoroughly in a sieve under cold water. Add to a saucepan with 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until cooked. Drain and let cool. In a mixing bowl, combine the cooked quinoa with spinach, parsley, radishes, avocado, seeds, and black garlic. Whisk together the vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified. Pour the dressing over the salad, toss well, and enjoy fresh. Recipe by Natasha Miles, Food I Fancy. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-feta-asparagus-frittata monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/e3382d8a-168d-4755-8454-25934fbfbff8/asparagus-feta-and-black-garlic-frittata RECIPES - ASPARAGUS, FETA AND BLACK GARLIC FRITTATA SERVES: 4 PREP TIME: 10 minutes | COOK TIME: 20 minutes INGREDIENTS 125g asparagus, trimmed 50g feta cheese, crumbled 8 cloves The Original Black Garlic, roughly chopped 12 large eggs 1 large knob of butter Salt and pepper, to taste METHOD In an ovenproof frying pan, bring an inch of salted water to a boil. Add the asparagus and parboil for 3 minutes. Drain and set aside. Set your oven to 200°C (Gas Mark 6). In a large bowl, whisk the eggs. Stir in the chopped black garlic, crumbled feta, and cooked asparagus. Season with a little salt and pepper (feta adds natural saltiness). Wipe the frying pan dry, then melt the butter over low heat. Pour in the egg mixture and cook gently on the stove for 5 minutes until the edges begin to set. Transfer the pan to the oven and bake for 15 minutes, or until the frittata is fully set and golden on top. Slice and serve warm or cold. Note: Cooking time is based on a 23cm wide, 5cm deep frying pan. Adjust if using different sizes. Recipe by Natasha Miles, Food I Fancy. https://www.blackgarlic.co.uk/recipes-tips/cheese-straws monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/8f7ad50d-6f70-4cb5-85d6-a5d6d77b32c3/Black-Garlic-Cheese-Straws RECIPES - BLACK GARLIC CHEESE STRAWS SERVES: 10 PREP TIME: 25 minutes | COOK TIME: 15-20 minutes INGREDIENTS 1 block of ready puff pastry 1/2 Jar of The Original Black Garlic Paste 50g parmesan 1 egg whisked Paprika/sesame seeds/poppy seeds for topping METHOD Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and flour a large baking tray. On a floured surface, roll out the puff pastry block until 2cm thick. Using a spoon or spatula, spread the black garlic paste over the surface - you don't have to be neat or precise with this, it only adds to the beautiful swirls of garlic. Fold the pastry in half to enclose the black garlic. Roll out again to 1cm thick and cut into long strips about an inch apart until you have 10 strips. Twist each cheese straw until you're happy with the curl and place them on the baking tray. Brush with egg wash, then sprinkle over the parmesan and some of the seeds and paprika. Cook for 15-20 minutes until golden. These can be frozen in advance. https://www.blackgarlic.co.uk/recipes-tips/vegan-gravy monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/d36af93c-2233-468a-ad53-b2cd25845de2/Black-Garlic-Vegan-Gravy RECIPES - BLACK GARLIC VEGAN GRAVY SERVES: 4 PREP TIME: 20 minutes | COOK TIME: 20 minutes INGREDIENTS 2 tbsp of rapeseed oil 50g of dried mushrooms (soaked for 30 minutes and drained, keep the water for the stock) 1 onion (diced) 1 carrot (diced) 1 tbsp of The Original Black Garlic Paste 1 bay leaf Salt & pepper 3 sprigs of fresh thyme A splash of port or red wine 1 tbsp of tomato puree 1 litre of vegan stock METHOD In a saucepan, add the oil and warm through. Add the drained wild mushrooms, diced onion and diced carrot, and soften on a low heat for 5 minutes. Add the black garlic paste, bay leaf, salt & pepper, thyme, port or wine, tomato puree, vegan stock and wild mushroom stock. Bring to the boil, then turn the heat down and simmer for 10 minutes. Blend the gravy until smooth, then return to the pan to check seasoning and keep warm. This can be made in advance. https://www.blackgarlic.co.uk/recipes-tips/black-lemon-honey-cheesecake monthly 0.5 2026-02-27 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/182ee2bd-2eeb-4c1a-b2b1-4442f39e89a9/black+lemon+and+honey+cheesecake RECIPES - BLACK LEMON AND HONEY CHEESECAKE SERVES: 8-10 PREP TIME: 25 minutes | COOK TIME: 5 minutes INGREDIENTS For the base: 250g digestive biscuits (or ginger nuts for extra spice) 100g butter, melted Pinch of salt For the filling: 600g full-fat cream cheese, at room temperature 150g icing sugar 300ml double cream Zest of 2 lemons 3 tbsp honey 2-3 slices The Original Black Lemon, finely chopped (or 1 tsp black lemon powder) 1 tsp vanilla extract For the topping: 100ml double cream 2 tbsp honey Black lemon slices, for garnish Edible flowers (optional) METHOD Make the base: Crush the biscuits into fine crumbs (use a food processor or bash in a sealed bag). Mix with melted butter and salt. Press firmly into the base of a 23cm springform tin. Chill in the fridge while you make the filling. Prepare the filling: In a large bowl, beat the cream cheese and icing sugar together until smooth and creamy. Whip the cream: In a separate bowl, whip the double cream to soft peaks. Don't over-whip. Combine: Gently fold the whipped cream into the cream cheese mixture. Add the lemon zest, honey, chopped black lemon (or powder), and vanilla extract. Fold until just combined - you want it light and airy. Assemble: Pour the filling over the chilled base and smooth the top with a spatula. Tap gently on the counter to remove any air bubbles. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until completely set. Make the topping: Just before serving, lightly whip the cream with honey until it forms soft ribbons. Spoon over the top of the cheesecake. Garnish & serve: Decorate with black lemon slices and edible flowers if using. Drizzle with extra honey if desired. Slice with a warm, clean knife for neat portions. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-salmon-wellington monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/efa40bce-218b-4692-b7cc-37aa796bad61/salmon-wellington-with-black-garlic RECIPES - BLACK GARLIC SALMON WELLINGTON WITH LEEK & PEA SALAD SERVES: 4 PREP TIME: 30 minutes | COOK TIME: 35 minutes INGREDIENTS For the Wellington: 600g salmon fillet, skin removed 2 ready-to-bake puff pastry sheets (approx. 500g total) 1 heaped tbsp The Original Black Garlic Paste Salt & pepper to taste 1 egg, whisked (for egg wash) All-purpose flour, for dusting Lemon wedges, to serve For the Leek, Pea & Lemon Salad: 1 leek (approx. 250g), chopped 2 tbsp butter 2 tbsp olive oil 250g frozen peas 2 tbsp fresh parsley, chopped Zest of 1 lemon 1 tbsp lemon juice Handful of salad leaves METHOD Brush the top of the skinned salmon fillet with black garlic paste and season with salt and pepper. Roll out both pastry sheets on a lightly floured surface until each is about 1.5 inches wider than the salmon. Place one sheet on parchment paper, lay the salmon on top, and brush the pastry edges with egg wash. Cover the salmon with the second sheet of pastry, press around the edges to seal, and trim any excess. Chill the wrapped salmon in the fridge for 15 minutes to help the pastry set. Preheat the oven to 200°C (400°F). Brush the chilled pastry with more egg wash, place on a baking tray, and bake for 30–35 minutes until golden and puffed. While the Wellington bakes, gently cook the leek in butter and olive oil for 10 minutes. Add peas, lemon zest, and juice, and simmer covered for 7 minutes. Stir in parsley and season to taste. Serve the Salmon Wellington with the warm leek and pea salad and a handful of fresh salad leaves. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-tomato-chutney monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/c4a7eb44-763d-4868-a51c-c88356a7c31d/Tomato-and-Black-Garlic-Chutney RECIPES - BLACK GARLIC & TOMATO CHUTNEY SERVES: 4 PREP TIME: 10 minutes | COOK TIME: 1 hour INGREDIENTS 1kg ripe organic tomatoes, cored and roughly chopped (skins on) 2 tbsp balsamic vinegar 1 tbsp brown sugar 1 tsp ground cumin ½ tsp red chilli flakes (adjust to taste) 8 cloves The Original Black Garlic, finely sliced Salt, to taste METHOD Place the tomatoes, balsamic vinegar, brown sugar, cumin, chilli flakes, and black garlic into a large saucepan. Do not add salt yet. Bring to a gentle simmer over low heat. Cook uncovered for about 1 hour, stirring occasionally, until the chutney thickens to a jam-like consistency and most of the moisture has evaporated. Once thickened, season with salt to taste. Allow to cool, then spoon into a sterilised jar. Store in the fridge and use within 2 weeks, or follow proper canning methods for longer shelf life. Recipe by Justyna, Garlic Matters. https://www.blackgarlic.co.uk/recipes-tips/black-garlic-fruit-smoothie monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/8dae8157-12d0-4cda-97b3-d047d63accbe/Black-Garlic-Fruit-Smoothie RECIPES - BLACK GARLIC FRUIT SMOOTHIE SERVES: 2 PREP TIME: 5 minutes INGREDIENTS 250g frozen forest fruits 1 thumb of ginger 2 cloves of The Original Black Garlic 1 banana A handful of ice 50ml of oat milk METHOD Place all ingredients into a powerful blender. Blend on high speed until completely smooth. Pour into glasses and enjoy immediately! https://www.blackgarlic.co.uk/recipes-tips/mushroom-risotto monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/1a0fdbc5-ec04-4656-a266-8750063625d1/Mushroom-and-Black-Garlic-Risotto RECIPES - BLACK GARLIC & MUSHROOM RISOTTO SERVES: 2 PREP TIME: 10 minutes | COOK TIME: 25 minutes INGREDIENTS For the mushrooms: 300g button or chestnut mushrooms -quartered 25g butter 1 tbsp olive oil 2 tsp The Original Black Garlic Paste Salt & pepper 1 tbsp chopped parsley For the Risotto: 125g arborio rice 2 tbsp olive oil 2 shallots or 1/2 onion finely chopped 50ml white wine 2 cloves of black garlic 500ml vegetable stock 6 asparagus spears - cut into 1cm pieces 20g parmesan - grated Salt & pepper METHOD Cook the Mushrooms Heat a heavy-based pan with the butter and olive oil. Add the mushrooms and cook gently until soft and golden. Stir in the black garlic paste, season with salt and pepper, and finish with chopped parsley. Remove from the pan and set aside. Start the Risotto Wash the pan and return to low heat. Add olive oil and the arborio rice. Stir as you raise the heat slightly, you’ll hear the rice start to crack, releasing its starch (don’t let it brown!). Add Shallots & Wine Turn the heat down, add the chopped shallots, and cook for a minute. Pour in the white wine and allow it to reduce until nearly evaporated. Keep stirring! Add Stock & Asparagus Begin adding the warm vegetable stock, a ladle at a time, stirring constantly to maintain a gentle simmer. When about ¼ of the stock remains, add the asparagus. Keep cooking until the rice is tender but still has a little bite. Finish & Serve Stir in the sliced black garlic, parmesan, and the cooked mushrooms. Check seasoning and adjust if needed. Garnish with extra parmesan or chopped chives if desired. https://www.blackgarlic.co.uk/recipes-tips/barbecue-chicken-skewers monthly 0.5 2026-01-02 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/3f806581-48bb-4832-916e-a2debdd7b423/BBQ-Chicken-Skewers-with-Black-Garlic-Satay-Sauce RECIPES - BBQ CHICKEN SKEWERS WITH BLACK GARLIC SATAY SAUCE SERVES: 6 PREP TIME: 15 minutes | COOK TIME: 15 minutes INGREDIENTS For the Chicken: 6 boneless chicken breasts Salt & pepper to taste For the Black Garlic Satay Sauce: 1 medium onion, chopped Splash of olive oil 400ml coconut milk (1 can) 4 tsp peanut butter (crunchy or smooth) 2 tbsp light soy sauce 2 medium red chillies, deseeded (or a pinch of dried chilli flakes) 30g (approx. 15 cloves) The Original Black Garlic, or 2–3 tsp paste 1 tbsp lemon juice METHOD Sauté the chopped onion in olive oil until soft and translucent. Transfer to a blender along with all remaining sauce ingredients and blend until smooth. Adjust saltiness with soy sauce and acidity with lemon juice if needed. Cut the chicken breasts into large bite-size chunks. Thread evenly onto skewers. Set aside ⅓ cup of the satay sauce for brushing the raw chicken (discard any leftovers from this portion after use). Preheat your grill or BBQ to medium heat. Brush the chicken skewers with the reserved sauce and season with salt and pepper. Grill for 2–3 minutes per side, turning until golden and cooked through. Serve hot with the remaining satay sauce on the side for dipping. https://www.blackgarlic.co.uk/recipes-tips/citrus-pecan-pie monthly 0.5 2026-02-27 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/3474a5f5-03b4-427c-a75f-61a2a7051e7c/Citrus+Pecan+Pie-+recipe+card.png RECIPES - CITRUS PECAN PIE WITH BLACK GARLIC & BLACK LEMON SERVES: 8 PREP TIME: 15 minutes | COOK TIME: 30 minutes INGREDIENTS 50g butter, softened 50g caster sugar 100g maple syrup 100g golden syrup 1 tsp The Original Black Garlic Powder ½ tsp The Original Black Lemon Powder ½ tsp vanilla extract 2 large eggs, beaten 100g pecan halves 190g sweet all-butter pastry METHOD Preheat the oven to 180°C/160°C fan/Gas 4. Place the pastry case on a non-stick baking tray. In a bowl, whisk together the butter and sugar until light and fluffy. Add the maple syrup, golden syrup, Black Garlic Powder, Black Lemon Powder, and vanilla extract. Whisk to combine. Gradually add the beaten eggs, whisking continuously until fully incorporated. Arrange the pecan halves in the pastry case in concentric circles. Pour the syrup mixture over the pecans. Bake for 30 minutes. The filling should still wobble slightly in the centre. Remove from oven and allow to cool. https://www.blackgarlic.co.uk/recipes-tips/steak-and-kidney-pie monthly 0.5 2026-02-27 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/5f7bbf04-af6f-4155-a2c0-b304d437184d/Steak+and+kidney+pie+with+black+garlic+and+thyme RECIPES - STEAK & KIDNEY PIE WITH BLACK GARLIC & THYME SERVES: 6 PREP TIME: 15 minutes | COOK TIME: 2 hours INGREDIENTS 2 tbsp rapeseed oil 1 onion, finely chopped 2 carrots, sliced 2 sticks celery, sliced 3 cloves The Original Black Garlic, sliced 2-3 tbsp seasoned flour 800g stewing beef 3 lamb kidneys, trimmed 500ml beef stock 5-6 sprigs thyme 1 pkt puff pastry 1 egg, beaten Salt & pepper METHOD Preheat oven to 180°C Sweat onions, carrots, celery in oil until golden. Add black garlic and cook for 1-2 mins. Remove and set aside Toss beef and kidneys in seasoned flour, brown in the pot Return veg to pot, add stock and thyme. Bring to boil, skim, then cover Cook in oven for 1.5 hours Transfer to pie dishes, top with pastry, brush with egg Bake 25 mins until golden and puffed Serve with mash and peas https://www.blackgarlic.co.uk/recipes-tips/ale-black-garlic-beef-pie monthly 0.5 2026-02-27 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/83d52c2e-5300-482f-8f24-d064c33c8d78/Ale+and+black+garlic+beef+pie RECIPES - ALE & BLACK GARLIC BEEF PIE SERVES: 6 PREP TIME: 20 minutes | COOK TIME: 3 hours INGREDIENTS 450g beef, cut into cubes Salt and freshly ground black pepper 1 tbsp vegetable oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 tsp fresh thyme leaves, chopped 1 tsp fresh rosemary leaves, chopped 280g button mushrooms, sliced 250ml ale 250ml beef or chicken stock 2 tbsp The Original Black Garlic Paste 450g puff pastry 1 egg, beaten METHOD Season the beef with salt and pepper. Heat oil in a heavy-based pot over medium-high heat and brown the beef in batches, about 8 minutes per batch, then set aside. In the same pot, cook the onion, carrot, thyme, rosemary, and mushrooms until onions are translucent and mushrooms have released their liquid, about 8 minutes. Return the beef to the pot, add ale, stock, and The Original Black Garlic Paste, stir, bring to a boil, then simmer covered for 2 hours until tender. Adjust seasoning and let the filling cool (can be refrigerated up to 3 days). Preheat oven to 200°C/180°C fan/Gas 6. Roll out half the pastry to fit a 23 cm (9-inch) pie pan. Place the cooled filling in the pastry, brush edges with beaten egg, cover with remaining pastry, trim and pinch edges to seal. Cut vents in the top and brush with egg. Bake 45–50 minutes until golden. Rest 10–15 minutes before slicing. https://www.blackgarlic.co.uk/recipes-tips/category/BLACK+LEMON monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/CHRISTMAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/CHEF%27S+SELECTION monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/BLACK+GARLIC monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/AUTUMN+IDEAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/VEGETARIAN monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/SUMMER+IDEAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/MEAT monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/DRINKS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/FISH monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/SPRING+IDEAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/VEGAN monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/WINTER+IDEAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/category/DESSERTS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/BLACK+LEMON monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/CHRISTMAS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/RECIPES monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/CHEF%27S+SELECTION monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/BLACK+GARLIC monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/VEGETARIAN monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/COCKTAILS monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/MEAT monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/BARBECUE monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/BEVERAGE monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/FISH monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/VEGAN monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/SUMMER monthly 0.5 https://www.blackgarlic.co.uk/recipes-tips/tag/DESSERTS monthly 0.5 https://www.blackgarlic.co.uk/news daily 0.75 2026-03-26 https://www.blackgarlic.co.uk/news/easter-menu monthly 0.5 2026-03-26 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/7477ae0a-3e7b-4481-9d62-3e48b1270e5b/Easter+Lunch NEWS - The Ultimate Easter Menu - Make it stand out The Original Black Gift Set https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/de612801-9975-4a7a-9be3-c5aa6da8f3f3/Spring+Salad+with+Black+Lemon+Dressing+%26+Toasted+Seeds NEWS - The Ultimate Easter Menu - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/0dcffd05-2536-4d58-8cda-7ebdacb0c29c/Slow-Roast+Leg+of+Lamb+with+Black+Garlic+Marinade NEWS - The Ultimate Easter Menu - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/e93d4545-9ddf-4dd1-ada6-f000e0c28d52/roast+potatoes+with+black+garlic+gravy NEWS - The Ultimate Easter Menu - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/ca646e52-cf13-4896-98a9-63a231af34d5/Black+Garlic+Shakshuka+with+Spring+Herbs NEWS - 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To celebrate National Pizza Day, we’ve teamed up with some incredible brands to bring you the ultimate pizza giveaway. 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Black Garlic Paste https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/60d6de1a-c9bd-4e47-b808-b148d6ca2ca8/black-garlic-paste.jpg SHOP - Black Garlic Paste https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/74ba70bc-98d4-4143-8e1e-486eefe860fe/32.png SHOP - Black Garlic Paste - 32.png https://www.blackgarlic.co.uk/shop/p/black-garlic-powder monthly 0.5 2026-03-20 https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/d73b5bb8-5a27-4280-aa68-4cce3ea55599/BG+powder+-+website+pic+%286%29.png SHOP - Black Garlic Powder - BG powder - website pic (6).png https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/1bc2178f-6335-4e31-9ef9-6ddeb90b4597/BG+powder+-+website+pic+%282%29.png SHOP - Black Garlic Powder - Black Garlic Powder https://images.squarespace-cdn.com/content/v1/68149fc5cdf37c63caa7931d/d518b63b-a78d-4ea6-a5ef-011bd53c68a5/black%2Bgarlic%2Bpowder.jpg SHOP - Black Garlic Powder - Black Garlic Powder 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