Tear-n-share garlic bread

Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together.

Remove one quarter to use in this recipe, then place the rest on a sheet of cling film, roll it into a log shape and freeze for another time.

Preheat the oven to 200°C/400°F/gas mark 6.

Cut the bloomer into 2cm thick slices, without cutting all the way through – you want to create a grid effect.

Push knobs of the garlic butter into each cut, then drizzle with a little extra virgin olive oil.

Bake for 12-15 minutes, or until golden and bubbling.