Brussels sprouts soup

Reserve 2-3 whole sprouts then trim and halve the rest.

Heat oil in a saucepan and add the onion. Cook over a medium heat for 8-10 mins, stirring occasionally, until the onion starts to turn a light-golden colour. Add halved sprouts to pan and cook over medium heat for 4-5 mins.

Pour 600ml (1 pint) boiling water into the pan and stir in the stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 mins, until the vegetables are tender. Remove the pan from the heat and leave the soup to cool slightly.

Purée the soup in a liquidiser, food processor, or with a hand blender, until smooth. Return the soup to the saucepan. Add crème fraîche and reheat soup until it's piping hot, then season it to taste with nutmeg and salt and pepper.

Melt the butter in a small pan and shred reserved sprouts. Add sprouts to pan and cook them for 2-3 mins. Pour soup into serving bowls and then top with sautéed sprouts and grind over extra black pepper, or nutmeg. (Not suitable for freezing).