Tom Kerridge showcased his salted baked garlic with cavolo nero recipe on Tom Kerridge’s Best Ever Dishes.

Tom makes the dough to encase the garlic using 500g plain flour, 150g table salt, 200ml water and two egg whites.

Tom says: “This is a dough you must not eat, it would make you very ill. It is need simply to enthuse flavour into the garlic while roasting.”

Tom mix his roasted garlic into Italian black cabbage to serve with his roast lamb dish.