After slowroasting the garlic for approx 1 hr on low heat, remove from oven and carefully remove the skins and discard. Add 2 small tins of anchovies and return to oven and roast again very slowly for a further 10 minutes - I think this dries out some of the water content in the anchovies and intensifies the flavours.
You are ready to start bottling at this point but do remember to let it cool slightly! Eat with toasted bread or pita, or raw vegetables. Or toss over hot pasta with chilli flakes.
Other ingredients are dried parsley and freshly ground black pepper.
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