The Oxford Literary Festival, which this year takes place from March 16-24, will include several fascinating talks about food along with a presentation dinner at Gee’s Restaurant which will celebrate the winner of the £7,500 Jeremy Mogford Food and Drink Literary prize. Talks with food-related subjects include a slightly quirky talk by the award-winning historian and food writer Bee Wilson, who aims to open our eyes to the incredible creations and kitchen tools that have shaped how and what we cook.

YOU WILL NEED

4 heads of garlic 2 medium-sized onions finely chopped 2lb 4oz/1kg frozen peas 1 ltr vegetable or chicken stock 1 tbspn olive oil 2oz/50g butter n Salt and freshly- ground black peppercorns to season n Cream or crème fraiche to garnish

 

METHOD

Roast the heads of garlic having trimmed the top of each one to expose the flesh, and wrapped them in tinfoil — they need to be cooked in an oven at 350F/180C or gas mark 4 for about 35 minutes or until soft.

Chop the onions and fry in the butter and oil in a large pan over a moderate heat for about three minutes or until they become translucent.

Add the frozen peas and stir well so that they are covered with the butter and oil, then pour in the stock and bring to the boil.

Remove the cooked garlic heads from the oven and when they become cool enough to handle, open the foil package and gently squeeze the cooked flesh into the soup.

Place the mix into the liquidiser and purée until you have a liquid that is quite rough and still retains some pieces of garlic.

Serve with chunks of warm crusty bread.