In a small saucepan, cover unpeeled elephant garlic with olive oil until just covered. Simmer over a low heat until the garlic is soft. Cool.

Serve a smear of soft garlic paste with shaved goat’s-milk pecorino on warm crusty bread and sprinkle with pomegranate seeds.

Cook’s tips: The remaining garlic can be stored in the olive oil in a sealed, sterilised container. The infused garlic olive oil can be used for cooking or in salad dressings.