Food news: lemon trees and a foraging app Book of the week Garlic: the mighty bulb by Natasha Edwards (Kyle Books, £14.99). 'There's a global affinity for garlic," Natasha Edwards writes, 'evident in nearly every cuisine in the world." With one disheartening exception, of course - the British diet. We love it now, but historically garlic, like olive oil, was pretty much a closed book until Elizabeth David arrived on the scene. She would be amazed at our casual love affair with the 'mighty bulb," not to mention the number of supermarket shelves devoted entirely to olive oil. Edwards grew up on her parents" garlic farm in the Isle of Wight, so has been well marinated in garlic. This immersion has paid off - her book, which includes recipes, a guide to growing garlic and also a section on its many medicinal properties, is full of odd garlic facts (garlic was fed to Roman armies, left at crossroads to confuse demons and used as a garland for newborn babies). Edwards" recipe for garlic tea is one that Clarissa Dickson Wright, who writes a foreword to the book, is determined to drink every day from now on. If you don't fancy that, try making some aïoli. Aïoli 3 large cloves of garlic, peeled 2 egg yolks 1 tbsp Dijon mustard 300ml olive oil the juice of quarter of a lemon Crush the garlic with a pinch of salt in a pestle and mortar to make a paste. Whisk the garlic, egg yolks and mustard in a bowl. Add the olive oil in a stream and whisk until all the oil is absorbed and the mixture has thickened. Add the lemon juice and season.