Carrot and Cardamom Soup with Marmite and Cheese Whirls

Serves 6-8

• 2 onions, roughly chopped
• 1kg (2Ib 4oz) carrots, cut into chunks
• 1 litre (1¾ pint) water or stock
• 1 tsp salt
• Ground black pepper
• 9 cardamom pods, seeds removed

Marmite and cheese whirls:

• 1 sheet of ready rolled puff pastry
• Marmite - 55g (1-2oz)
• 25g grated cheese
• Sesame or poppy seeds

Garnish: Chopped parsley

Equipment:

• Coalbrookdale pot or a large saucepan
• Cold plain shelf
• Bake-O-Glide™

Place the onions, carrots, water, salt and pepper into the Coalbrookdale pot or a large saucepan, cover with the lid and bring to the boil. Simmer for 5 minutes.

2, 3 and 4 oven AGA: Transfer to the simmering oven for 1 hour until the carrots are tender.

Meanwhile dry fry the cardamom seeds to develop their flavour, then grind to a powder.

Purée the soup and add the cardamom powder, adjust seasonings, reheat and serve in mugs garnished with chopped parsley.

Rayburn, AGA Total Control and conventional cooking: Cook on the hotplate or hob.

To make the whirls: Spread a sheet of ready rolled puff pastry with a little marmite, sprinkle with a grated tasty cheese. Roll up like a Swiss roll. Cut into 16 slices, place on the cold plain shelf lined with Bake-O-Glide™ and sprinkle with sesame or poppy seeds. Cook on the second runners down in the roasting oven for about 10-15 minutes. (For Rayburn and conventional cooking, cook at 220°C (420°F, fan oven 200°C, gas mark 8 for about 10-15 minutes.)