I picked up some Balsajo black garlic at the London Animal Free Festival last year. I’d never heard of black garlic before, and had no idea how to use it, but I’m a sucker for new ingredients! Although I’ve now used it in recipes such as chilli and bolognese, I really wanted to use it in something that allowed the sweet, balsamicky flavour to really stand out. Here, I’ve paired the black garlic with tangy sundried tomatoes in a soft loaf of bread. Overall, bread-making does take a while, but the hands-on time for this recipe is only around 15 minutes, and proving the dough is essential for getting the perfect taste and texture. It’s a great recipe to try on a lazy Sunday and will set you up with bread for the rest of the week.