that Rachel Green cooked during her demonstration at Denman’s Day School. As she demonstrated, if served in a shot glass, it makes a perfect addition to the assortment of home-made canapés at a festive party. You can serve a dozen from this quantity, or four bowls for a family treat. YOU WILL NEED Four heads of garlic 2 tsp olive oil 50g butter Two onions — peeled and roughly chopped 1 kg frozen peas 1 ltr vegetable stock 55g crème fraiche 1 tsp chives – chopped fine Sea salt and freshly-ground black peppercorns to season. Method: Preheat the oven to 180C/350F or Gas Mark 4 Cut the heads of garlic in half horizontally and drizzle with the olive oil. Wrap the garlic heads in foil, place on a baking sheet and roast for 40 minutes, until completely soft. While the garlic is cooking, melt the butter in a large saucepan and add the onions. Cover and cook over a gentle heat until the onion is soft and translucent. Add the frozen peas and stir so that the peas are coated in the butter and onion mixture. Pour in the stock and bring to the boil, then turn down the heat and simmer for five minutes. Remove the garlic from the oven and when cool enough to handle, squeeze the flesh from the roasted garlic cloves into the pan. Purée with a hand blender and season to taste. Serve garnished with a spoonful of crème fraiche and garnished with a few chopped chives.