To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a ...
They’re paired with roasted garlic, creamy mascarpone, Parmesan and fresh basil for a perfectly balanced sauce. Preheat the oven to 200C/180C Fan/Gas 6. Put the cherry tomatoes and rosemary in a ...