Roasted Garlic v Sauteed Garlic. Very much a personal taste thing of course. Roasted Garlic adds a lovely milder and sweeter taste to your dish while sauteed raw Garlic can be aggressive and dominating especially when finely chopped.

Against this, Roasted Garlic has the draw back that sometimes when a recipe calls for Roasted Garlic, you simply do not have the 45 minutes or space to do a separate roast

The easiest way around the time problem is to roast and freeze the garlic in advance. Place your whole garlic head in,say, a muffin tray, coat with a good quality olive oil (cheap olive oils with give a slightly tannic taste to the garlic) and bake at 180 degrees for 45 minutes.

Then spread out the heads on a flat baking sheet in the freezer until frozen then transfer to a kitchen freezer bag to store. You will now have a simple, time saving, stock of roasted garlic, available when needed.