Garlic Pate

Preheat the oven to low, 148C, gas mark 2, 300F. Bundle the whole, unpeeled buds of garlic in a double thickness of aluminium foil, then twist each loose end into a gooseneck, sealing in the garlic. Place in the oven and roast for 1 hour; remove from the oven and cool to room temperature.

Place the Brie in the top of a double broiler, set over hot water, and let soften for 8 to 10 minutes (do not allow the water to boil or the cheese may string and separate).

Meanwhile, peel the garlic, clove by clove, and drop into an electric blender cup or food processor fitted with the metal chopping blade; add the pepper, olive oil, and water and buzz for 30 seconds non-stop to puree. Scrape down the sides of the blender cup or work bowl and buzz for a further 30 seconds.

Now add the softened cheese and incorporate, using 8 to 10 quick on-offs of the motor. Transfer to a small bowl and, if the mixture seems slightly lumpy, whisk hard by hand (further machine beating at this point may make the pate rubbery). Store airtight in the refrigerator.