Mushroom dip

Preheat oven to 180°C.

Cut top third of garlic head away to expose the flesh. Wrap garlic head in oiled foil and bake for 30-45 minutes until tender.

Meanwhile, pour boiling water over porcini mushrooms and leave for 30 minutes. Lift porcini mushrooms from soaking liquid and squeeze. (Strain soaking liquid and use later in a stew or soup, or freeze for another occasion.)

Put porcini into a flameproof, non-reactive baking dish with roasted garlic, button mushrooms, bay leaf, thyme and a third of the oil. Grind on some pepper, then cover tightly and roast for about 30 minutes until mushrooms are tender.

Transfer baking dish to top of stove and add sherry vinegar over a medium-high heat, stirring to dislodge any stuck-on bits. Allow vinegar to bubble up and reduce.

Remove garlic and press out the flesh. Discard garlic skin, thyme and bay leaf.

Pulse garlic puree, mushrooms and all juices quickly in a food processor to achieve a coarse puree. Taste for seasoning, then pack into a large, hot, sterilised jar and pour over remaining oil. Press down to ensure there are no air pockets and mushrooms are covered with a good 5mm of oil. Once opened, use within two weeks.