Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you!

Keep the bulbs in a cool, dry place. Do not refrigerate. Garlic needs air circulation so don't store in a plastic bag, keep it on your shelves or window sill (out of the sun)

To separate the cloves from the bulb, place the bulb on a solid surface, place both hands on top and apply pressure. You will hear the crack as they start to separate.

To peel a large number of cloves, drop them into a pan of boiling water for 10 - 20 seconds (known as blanching), drain and plunge into iced water, (known as refreshing), drain and the skins should just easily slip off

To peel a small amount; place the blade of a large knife on top and smack the blade with your fist, the peel is then easily removed and you will have partly crushed the clove

The smaller the garlic pieces, the stronger the flavour that is imparted into the foods

• if you want a nice mild flavour, lightly perfumed food, even a sweetness use whole, unbroken garlic cloves (they may even be left with the peel on)

• if a slightly stronger nuance is required thinly slice it

• for a fuller flavour, finely chop it (also known as minced garlic)

• if it’s a full on, in your face, vampires wont come near taste you want then crush the bulbs to a pulp

To crush the garlic with a knife, first lightly chop it, sprinkle on a big pinch of salt (which releases the garlic juices) and then by rub the flat of your knife back and forth over it

The longer you cook garlic, the less astringent it becomes and the flavour will soften. When sautéing garlic, be careful not to burn it, burnt garlic has an unpleasant bitter taste

To remove garlic odour from your hands, rinse your hands with fresh lemon juice or scrub with a bit of salt, then rinse with cool water.

To freshen your breath after eating garlic, chew on a sprig of fresh parsley