Chili Sauce: Blend together all the ingredients for the chilli sauce. Put in a saucepan to reduce. Bring to the boil and then leave to reduce at a low heat. Store in a glass container in the fridge until ready to use.

Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Garlic Sauce: Add the garlic sauce ingredients to a blender without the oil. Blend together and once mixed, put on a low speed. While the blender is at a low speed, slowly pour in the oil to create an emulsion. Store in a glass container in the fridge until ready to use.