Garlic

I use lots of garlic, its low histamine and is a reliable way to get some depth into the flavour of low histamine foods.

For most dishes I use smashed garlic, squash an unpeeled clove of garlic with the side of a kitchen knife, the skin will split and can be picked off the squashed garlic. You may need to cut away the base of the clove.

Next put a few grains of rock salt on the squashed garlic, this is to create some abrasion rather than flavour so you only need a few salt crystals.

Use the side of a butter knife to rub the garlic against the chopping board with the salt, reducing it to a paste in a few seconds.

When cooking garlic add it to a cold pan and then switch on the heat rather than adding it to directly to a hot pan which can burn it.