Preheat the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3).

NOTE: Ensure that the garlic cloves you are using are completely unpeeled. The weight indicated above is the weight of whole, unpeeled cloves which is what you should be using. This could be anything between 5 and 8 cloves, depending on their size.

Have a sheet of foil ready. Place the unpeeled, whole cloves onto the centre of the sheet of foil and drizzle over the olive oil.

Wrap the foil around the cloves very tightly. If you doubt it may not be air-tight - double wrap the little parcel. Place onto a little oven-safe dish and pop into the oven for about 35-40 minutes.

Afterwards, once the foil is cool enough to handle, open up the foil and slice off the ends of each clove. Squeeze out the roasted flesh onto a chopping board and use the flat end of a knife to squash to a pulp.

In the meantime, make a basic mayonnaise: Wet a sheet of kitchen paper and place onto your kitchen work surface. Place a jug or bowl onto it. (I do this to ensure it doesn’t slip or move when I whisk. I found using a small, heavy glass jug works best here.)

Add the egg yolk, mustard, white wine vinegar and salt into the jug. Use a small whisk to combine well.

After you have weighed out your light olive oil, drizzle a very small amount into the jug and whisk well to emulsify. Continue to do so, drizzling small amounts and whisking well to emulsify the mixture, spending at least 10 seconds of vigorous whisking between each addition.

About halfway through, you will notice the mixture gets a little lighter and starts to slightly thicken.

Continue the process until you have added all the oil. It should look like this: