Black as midnight on a moonless night. Sweet and sticky from the slow-cooked garlic, but with enough vinegar to balance it out. Addictive. 5/5 stars The Times

Black garlic is made from cloves aged under the perfect conditions until they turn jet black and develop a gorgeously sticky texture. The flavour is sweet, earthy and deep and our sauce uses these prized caramelized cloves to elevate an everyday staple.

Try a dollop with:

• chunky chips
• bangers and mash
• bacon sandwiches
• chicken
• scallops