OH YES, horseradish and beetroot - earthy, sweet and spicey! Love it.

Yes, drizzle the honey on everything - salads, tofu, meat, etc - or take it by the spoonful in hayfever season. Once it's been left for a good few months the garlic itself is sweet, so I chop it up on salads or on top of stir fries. It has a caramelised kinda taste to it.

You let it ferment first in a jar - put the garlic in a jar, top with honey, and let the air escape daily or it might explode! It'll go super runny due to the garlic juice, and kinda bubbly. After about a week of this (and it's so pungent you will think it's terrible) put the jar in the fridge and leave for a month or so. After that - omg perfection!