Heat the oven to 220° C/200° C fan. Cut a slice off the top of the garlic bulb to expose the cloves and place the bulb on a sheet of baking parchment. Drizzle over a tablespoon of Mellow Yellow Cold Pressed Rapeseed Oil, draw up the sides of the parchment paper and tie in a bundle with a piece of string.

Bake for 25 minutes, then remove, unwrap and leave to cool.

Place the rest of the ingredients (not the garlic) into a NARROW beaker, insert the blender stick to the bottom, and blitz. The blender will gradually draw in the oil to create an emulsion – the mayo will magically form in seconds.

Squeeze out the garlic cloves, mash them up with a fork, then fold through the mayo.

Decant the mayonnaise into a sterile jar and serve with your favourite dishes.

It will store in the fridge for up to 3 days.