Garlic Potroast

Feed a cold? Surely the idea is to feed against a cold. I hate colds and I'm not too keen on people with colds. That's why the House of the Raising Sons, which always relies on seasonal foods, specialises in anti-colds fare in winter. One can't always ward off colds where boys are concerned. Apart from their habit of socialising with huge packs of their peers in closely confined spaces, they catch colds by losing money. Well, by their perpetual ineptitude at budgeting - which means that they end up marching home in the rain because, oops, they hadn't kept enough money for a fare. I throw my arms up in despair. The counterplot is preventive tucker (food). This particular gem, which the boys relish with unmitigated greed, has the added bonus of keeping them at a reasonable distance from the contagions of society. They end up arms-length aromatic. This is absolutely not the recipe for garlic-shy people. They can get their colds and keep them, if you ask me. Good old garlic is nature's magic medicine. Folklore says that it cures everything from athlete's foot and ringworm to cancer and cholera. I wouldn't go that far. But I do believe it helps boost the immune system and fights bacteria. It's also supposed to lower cholesterol and combat heart disease and strokes. For proper benefit,it should be eaten raw. However, in this instance, we like it cooked and in plenty. WARNING. This is a messy meal. It should be consumed with good, fresh bread to soak up the juices. Fingers are used to tackle the garlic, so finger bowls are a must. But it's a very clean dish to cook and incredibly cheap and easy. I'd describe it as a French sort of potroast.

INGREDIENTS: 40 CLOVES GARLIC, UNPEELED 1/2 CUP VIRGIN OLIVE OIL 1 LARGE CHICKEN FRESH HERBS AS REQUIRED SALT AND PEPPER TO TASTE

Spread the unpeeled garlic cloves over the bottom of a casserole or ovenproof pot with a lid that seals really well. Pour half the oil over the garlic, put the chicken on top, pack lots of assorted fresh herbs (thyme, sage, marjoram, parsley, bay leaves - but not tarragon) around the outside of the chicken, pour the rest of the olive oil over the top, sprinkle with salt and pepper. Cover closely and bake in the middle of a 180-200deg C (350-375degF) oven for about one-and-a-half hours. Serve chicken with its pot juices and lots of cloves of garlic, which you either slop out onto fresh bread or suck out of the skins as you go. Messy but marvellous.