If you are doing a roast dinner, cut a whole bulb of garlic in half widthways (ie through its belly, not from head to root). Put it in the roasting pan with whatever meat you are doing. You will get soft, suculent roast garlic that will just squeeze out of the skin. Add it to you mash or store in the fridge for a few days to make garlic bread, butter, add it to EVERYTHING! YUM!