Spicy Curried Tomato Soup With Cheesy Pastry Twists

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your tomato[es] in half

Add the halved tomato[es] to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20 minutes or until the tomatoes are beginning to caramelise – this is your roasted tomato

Meanwhile, grate your cheddar cheese

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to 0.5cm thickness with a rolling pin, then cut into 2 strips per person

Add the pastry strips to a baking paper-lined baking tray (or two!)

Top each strip with grated cheese and sprinkle your black sesame seeds on top

Twist each pastry strip from the ends in opposite directions until they look like a spiral

Put the tray[s] in the oven and cook the pastry twists for 10-12 min or until puffed up, golden and cooked through – these are your cheesy twists

Meanwhile, peel and finely slice your brown onion[s]

Dissolve your vegetable stock mix, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 600ml [900ml] [1.2L] boiled water – this is your tomato stock

Add a generous drizzle of vegetable oil to a large pot over a medium-high heat

Once hot, add the chopped onion with a very generous pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once the onion has softened, add your ginger & garlic paste and curry powder and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes and tomato stock to the pot, bring to the boil over a high heat and cook for 3-4 min

Once done, add the roasted tomato and cultured coconut

Remove the pot from the heat and blitz everything up with a (stick) blender until smooth – this is your spicy curried tomato soup

Chop your coriander finely, including the stalks