Carrot Coriander and Parsley Soup

with Cheese Straws

450g carrots, finely chopped

1 small onion, finely chopped

1 clove garlic, crushed

Salt and freshly ground pepper

2 tbsp olive oil

1 tsp crushed Coriander seeds

1 tsp ground Coriander

900ml vegetable stock

1 tbsp chopped flat leaf Parsley

Flat leaf Parsley leaves to decorate

Heat the olive oil in a large pan and saute the onion and garlic until softened. Add the carrots and cook gently for 10 minutes. Add the crushed Coriander seeds and ground Coriander, cook for a further 2 minutes. Pour in the vegetable stock, bring to the boil, cover and simmer for 15 minutes.

Puree the soup with a blender or processor, then season with salt and pepper. Reheat gently and pour into warmed bowls. Garnish with Parsley leaves and serve with cheese straws.

Cheese Straws

Preheat the oven to200C/400F/gas 6

125g ready made puff pastry

1 egg yolk

50g medium strength Cheddar, finely grated

25g freshly grated Parmesan cheese

1 tbsp sesame seeds (optional)

On a lightly floured surface roll out the pastry to 1/8" thick. Brush the pastry with egg yolk, sprinkle with the grated cheeses, press the cheese onto the pastry. Cut into strips 10cm long and 1cm wide. Twist each strip to form a coil. Place the strips on a greased baking tray, sprinkle over sesame seeds if using them. Bake for 6 minutes or until golden brown. Cool on a wire rack.