I process garlic into a paste with lots of olive oil and a touch of lemon juice to keep it from going fluorescent green too fast.

I do an entire 1Kg bag of garlic at a time. The garlic paste rarely lasts more than a month, and frequently fails to last the month. In fact, when I make Cæsar Salad, using an entire head of Romaine, I usually use a good 4 heaping soup spoons - at least 300ml if not more - in that single salad.

The fun bit is that my stomach has begun bioreacting garlic. I have to restrict my salads to days I don’t head out, least I drop munitions on the general public every minute or three. And not silent ones, either… nooooooo, we’re talking 10-20s long buzz bombs, like the world’s biggest whoopie cushion.