Food for Fort: On pickled garlic and Bath chaps | Matthew Fort

I'd love to make pickled garlic. Does the garlic have to be young and/or just picked? And can you point me towards a suitable recipe?
You can pickle garlic of any age, but the end flavour will vary. Here's a basic recipe from the matchless Perfect Pickle Book, by David Mabey and David Collison (Grub Street). You'll need: 600ml white-wine vinegar; 1 tsp salt; 100g sugar; 10 garlic bulbs, separated into cloves but unpeeled. Bring the vinegar to a boil, add salt and sugar, and stir until the syrup is smooth. Add the garlic, bring back to a boil and simmer for five minutes. Set aside to cool. Pack the garlic into clean, sterilised jars and pour over the pickling syrup, making sure the cloves are covered. Seal and store. They'll be ready after a week, but improve with age. If you find the skins tough, just peel them.

Hugh Fearnley-Whittingstall reminds us that pig's cheeks were traditionally used to make Bath chaps. I used to buy them at Sainsbury's – where can I get them now?
Ah, Bath chaps, that heart-stopping compound of fat, brined meat and breadcrumbs… Legend had it that Waitrose stocked them a while back, but I never saw them. You could buy them in the flesh, as it were, by making a pigrimage to RJ Balson & Sons in Bridport, Dorset (01308 422638), which claims to be England's oldest butcher; or ask a local butcher if they can source some; or try, which has them at £2.90 each, or, which sells them at £4.20 a kilo.

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