Marmite Cheese Pinwheels & Baked Potato Soup

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pierce the Maris Piper potatoes with a fork, then cook in the microwave for 6-7 min or until slightly softened

Transfer the potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven and cook for 12-15 mins or until cooked through and the skins are crispy

Meanwhile, boil a full kettle

Peel and dice the brown onion[s] finely

Peel and chop (or grate) the garlic finely

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.2L] boiled water

Heat a large pot with a large knob of butter over a medium heat

Once hot, add the diced onion and cook for 5-6 min until softened

While the onion is softening, grate the cheddar cheese

Slice the spring onion[s] finely

Unwrap the puff pastry and cut it into 2 [4] squares

Add the puff pastry squares to a tray lined with non-stick baking paper and cut a diagonal slice in each corner (don't cut all the way to the centre!)

Spread each square with the Marmite then top with the sliced spring onion and half of the grated cheese

Fold every other corner into the centre until you have a pinwheel shape

Top each pinwheel with the remaining cheddar cheese and the sesame seeds

Put the tray in the oven and cook for 8-10 min or until puffed up and golden – these are your cheesy Marmite pinwheels

Once the baked potatoes are cooked through and crisp, add them to the pot with the onions and break them up with a wooden spoon to mash them slightly

Add the chopped garlic and another knob of butter and cook for 1-2 min until fragrant

Once fragrant, add the vegetable stock and blitz until smooth with a (stick) blender

Stir half the sour cream (save the rest for later!) through the soup and season with a generous grind of black pepper – this is your baked potato soup

Tip: Add a splash of boiled water if the soup is looking a little thick!