Ingredients serve 4

2 small heads of garlic , halved

3 tablespoon olive oil

4 cups vegetable stock

2 teasepoon butter

1 onion roughly chopped

1 lb celiac peeled in cut into chunks

2/3 milk

1, 1/2 oz sliced pancetta

2/3 lightly cream

salt and pepper

method

Put the halved unpeeled garlic heads into a roasting pan , drizzle with 1 teasepoon of the oil and roast in a preheated oven 400/Ffor 15 minutes .

Meanwhile add the celiac and onion cover and fry gently foor 10 minutes , cover vand fry gently for 10 minutes saking the paan from time to time.

take the garlic out of the small knife and add the celiac . poiur in the stock add a little seasoning and bringb to the boil . cover and simmer vand bring to the boil . Cover and simmer or until celiac is tender . cool slightly .

Pour the soup in batches in a food processor or blender then pour back into the pan .

cool slightly completely then chill until required .

when ready to sieve stir in the milk into the soup and reheat until piping hot .

Dry fry the pancetta until crisp and golden into long stripes . stir half the cream into the pancetta and serve immediately . Use 1 LBseeded pumpkin . peel and chop then use the pumpkin instead of the celiac . Garish with cream as above adding toasted pumpkin seeds of pancetta . serve hot or cold .

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