Peel garlic with a rubber garlic peel or smash it under the side of a knife or a heavy unopened can. When chopping it, sprinkle salt or oil on your knife to stop it from sticking. I love adding roast garlic to salads.
First, peel the cloves and place them in a saucepan, cover with cold water and bring to the boil. Drain off the water and repeat the process.
Place garlic cloves in a frying pan with 50ml olive oil and sautee over a medium heat for 7 minutes or until soft. Remove from the heat and drain off the oil.
Alternatively, roast them in a preheated oven at 180ºC with a pinch of salt and a little olive oil. And my favourite way of removing garlic odour from your skin? Rub your hands with a stainless steel spoon!