Sweet garlic galettes with a salad of asparagus and plum tomatoes

Cut the tomatoes into quarters lengthways and discard the seeds, then chop into 1cm dice

Peel the asparagus and cook in boiling salted water until tender. Place in a bowl of cold water to chill, then dry in a kitchen towel and cut into 1cm lengths

In a bowl, mix together all the ingredients for the dressing with a pinch of salt. Add the chopped tomatoes and asparagus and mix until coated

Peel the garlic and cook in salted boiling water for 5 minutes. Drain, then repeat the same process twice more. Dry the cooked garlic in a kitchen towel to absorb any water

Hard boil 15 of the eggs and separate the whites from the yolks

In a food processor, purée the cooked garlic, boiled egg yolks and butter to a smooth paste, then season with salt and pepper. Fill the piping bag with the paste

Lay a sheet of silicone paper onto a tray and, using the piping bag, pipe galette discs of about 4cm across by 1cm thick. Place in the fridge to set firm for at least 1 hour

Beat together the remaining 2 eggs and a splash of milk to create an egg wash and place the flour, egg wash and breadcrumbs in three separate bowls

Preheat the oven to 200°C/gas mark 6

Coat each galette with a light dusting of flour, then the egg wash, making sure it is completely covered. Finally dip in the breadcrumbs and leave in the fridge until ready to cook

Heat a non-stick pan, add the vegetable oil and gently cook the galettes for 2-3 minutes until golden, then turn over and colour the other side

Place the galettes in the oven for 3-4 minutes until warm in the centre

Arrange the asparagus and tomato salad on the plates and place a warm garlic galette on top with a selection of the salad leaves