Categories: Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
      4    Bulbs garlic 
      2    Bay leaves, snapped in half 
      4    Sprigs rosemary 
           Juice 1/2 lemon 
      4 tb Olive oil 
      4 oz Soft goats cheese 
    1/8 pt Double cream (2 fl oz) 
      2 tb Fresh coriander, chopped 
      1    Plump red chilli pepper 
           -deseeded, chopped 
      1    Lemon quartered lengthways 
           Hot crusty toast 
           Salt & pepper 
  
  Preheat the oven to gas Mark 6, 400ÜF, 200ÜC 
   
  Use scissors to cur away the thick central stem from the garlic bulbs and 
  slice about 1/4in off the top of each bulb.  Pack the bulbs into a small 
  ovenproof dish, tuck half a bayleaf into each bulb, season generously with 
  the salt and pepper, and cover with the sprig of rosemary.  Squeeze over 
  the lemon juice and anoint with olive oil.  Cover loosely with baking 
  pachment.  Cook, basting a couple of times, for 35 minutes or until the 
  garlic is soft and squashy to the touch. 
   
  Meanwhile, mash the goat's cheese and stir in the cream to make a smooth, 
  thick paste.  Mix in the coriander and chilli. 
   
  Allow the garlic to cool slightly and serve it in its dish.  The thing to 
  do is to let everyone help themselves to a bulb of garlic and some of the 
  cooking juices.  Serve the goats cheese separately, with plenty of hot 
  crusty toast and lemon wedges to squeeze over the top.