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There may still be a few die-hards who refuse to contemplate garlic in their food (and to be fair, a few who are allergic to it, poor souls), but overall, we've taken to it with gusto up and down the British Isles. I'd almost describe garlic bread as a British dish, along with dishes such as spaghetti bolognese and chicken tikka masala. It has certainly become an inevitable part of our barbecue repertoire. This recipe, a reinvention of the garlic loaf, begins with a thoroughly Italian trio of ingredients - finely chopped lemon zest, parsley and garlic, mixed together to become fragrant, punchy gremolata. Normally used to finish off meaty stews, the mix gives a sparkling turn to a loaf of bread.
Makes: 2 loaves Serves: 12 - 16
This recipe was first published in July 2005.