In the last few weeks, new season's garlic has become available and I'm not sure whether it's an effect of the particular variety but I'm finding them to be quite strongly flavoured. To offset this potency, I've resorted to slow-roasting the bulbs.
I've sliced a bit off the stem and them rubbed them in a little olive oil before placing them on a baking tray and into a 140°C/280°F oven until they have softened and coloured.
I'm the first to admit the aren't the prettiest things after roasting but it is the insides that count. Peel away the outer skin and you'll find the individual cloves are golden and soft.
Just squeeze the cloves as you need them, it still has the garlic flavour but without the harshness.