Sea bream wrapped in paper and baked with fenugreek butter, leafy salad in a rich, herby dressing, and pineapple sorbet with candied fennel seeds
Heat the oven to 240C /475F/gas 9. Cut off and discard the very top of the garlic bulb to reveal the cloves. Put the garlic cut side up on a small square of tinfoil, pour over the oil and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic bulb and roast for 20 minutes, until softened. Remove and leave to cool, then squeeze out the flesh from the papery skins; discard the skins.
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