Cheese & onion soup

Ingredients:

1 x large baking potato

Olive oil

Salt and pepper

1057 Scottish cheddar

Spring onions

Cream

Water

Method:

Oil and season the baked potato and pop it in the oven for around 45 minutes until its golden and crispy and slightly charred (this is where the flavour is)

Chop up the spring onions and grate the cheese

Once the Tattie is cooked cut in half and add it to a pot with half the spring onions and the water

Let it come to the boil then switch it down to a rolling simmer

Add half the cheese and the cream

Blend or blitz until smooth

Pour into your bowls and top with more cheese. Place in the oven until the cheese melts and bubbles

Remove from oven and swirl in a spoonful of cream

In a frying pan, place some heaps of cheese and let it melt. Watch it carefully and before it catches flip it over. It'll start to go golden on the edges. Remove from heat, cool slightly and then place over anything round (I used limes). This will allow your cheese baskets/crisps to set

Serve and enjoy