Minted Pea Soup With Cheeze & Bacon Toasties

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel your potato[es] and chop into very small pieces

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add your smoked streaky bacon to one side of a baking tray (or two!)

Put the tray[s] in the oven for 12-15 min or until golden and crispy

Meanwhile, boil a full kettle and set some butter aside near a warm place to get to room temperature for easy spreading later on

Heat a large pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 4-5 min or until the onions are beginning to soften

Add the chopped potato, chopped garlic and bay leaf[ves] and cook for 1-2 min further

Once softened, add your stock mix into the pan and add 500ml [750ml] [1L] boiled water

Bring to the boil over a medium-high heat and cook, covered, for 10-12 min or until the potatoes are fork-tender

Strip your mint leaves from their stems, discard the stems

Slice your ciabatta[s] in half and spread butter on both bases

Remove the baking tray[s] from the oven

Add one rasher of smoked streaky bacon to each ciabatta base (leave the remaining rashers on the tray) and layer your cheese flavour slice on top

Add both the ciabatta base[s] and lid[s] (cut side up) to the other side of the tray[s], then return the tray[s] to the oven for 5-6 min or until the cheeze has melted

Once the potatoes are fork-tender, add the mint leaves and blanched peas to the pot and cook for 2-3 min further

Remove the pot from the heat and discard the bay leaf[ves]

Blitz until smooth with a (stick) blender and season with a pinch of salt and pepper – this is your minted pea soup

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