Boil garlic to remove volatile compounds and improve flavour.

In this recipe, Neil Perry gets 20 cloves garlic, peels them and then they are brought to the boil in salted cold water twice, then simmered until tender. This removes the volatile compounds that give a harsh taste, creating a rich, delicious, complex flavour. See the recipe for his Braised lamb necks, pearl onions and garlic here.

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