Roast Garlic

It's been a cooking kind of day.

Roast garlic: you just bake in foil for an hour, then squeeze the soft garlic out and it keeps in the fridge for months. It's meant to have a more mellow flavour than fresh garlic, but I can't tell the difference. 

I also made Dr Greger's beetroot burgers, enough to freeze, after the first attempt went down very well with both of us. They have a great texture, but look a bit gory. (extra)