Put the garlic cloves into a small saucepan and cover with cold water.
Bring the water to the boil, drain it away and cover with cold water once again.
Bring this to the boil, and drain it away. When the garlic cloves are cool enough to handle without burning your fingers, snip off the ends and the blanched garlic should slip easily from the skins. Chop.
Put the cream cheese into a bowl and beat, adding the chopped blanched garlic, the finely chopped parsley and the black pepper.
Mix in the crispy bacon bits.
Put a small spoonful of this on each oatcake and enjoy
12 oz. / 375g cream cheese
2 garlic cloves, in their skins
6 rashers unsmoked streaky bacon, grilled till crisp then cooled on absorbent kitchen paper and broken into tiny bits
1 tablespoon finely chopped parsley
Rough oatcakes to serve