2 whole garlic bulbs

2 large shallots (peeled and halved)

250gm salted butter (cubed)

1 bunch parsley (washed, just leaves)

1 tea sp celery seeds

1 tea sp gr chilli

Salt

1 large long baguette

Olive oil

Preheat oven to 160 degrees Celsius.

Using a sharp knife cut the tops of the bulbs off, revealing all the cloves inside. Roll out a bit of aluminium foil and add the bulbs and the shallots in and dowse it with olive oil all over the top. Scrunch the foil together so its completely closed and throw it in the oven for 60 - 90 minutes, the aim is to go low and slow but no judgment if you’re time poor. You want the tops of the cloves to have a little bit of colour but be completely soft inside.

Raise oven temp to 200 degrees Celsius.

Once cooked add to a blender with butter, parsley, celery seeds and chilli and blitz until smooth. Season with salt to taste and blitz quickly again. Cut the baguette with a bread knife against the short side, about half a thumb apart, making sure to not cut the bottom of the, to keep it all connected. Spread the butter liberally, making sure to get in all the crevices and in between each cut (you will have extra butter, keep in fridge for when you want to use.

Chuck it in the oven again and allow it to cook until charred on the outside, but soft in the middle still. Tear apart and enjoy.