Method
Preheat oven to 180ºC.
Trim the top quarter off the whole garlic heads to expose the
cloves. Blanch in boiling water for 10 min. Drain well.
Discard any loose skin and puncture the sides and top with a
fork.
Place in a ceramic dish and drizzle generously with oil then
sprinkle with thyme, salt and pepper. Roast until the cloves
start popping out of the skins (about 40min).
When the garlic has cooled enough to handle squeeze pulp out of
skins and use immediately or store in refrigerator for up to 1
week.