Apple, parsnip & cheddar soup

Put a large saucepan on a medium heat and add the butter and olive oil. Add the onions with a pinch of salt and sauté for 10 minutes, stirring occasionally, until they start to soften and colour. Add the chopped parsnips, apples and paprika and fry for 2 minutes, then add the stock and 250ml water. Bring to the boil, season, then cover and reduce to a simmer. Cook for 12-15 minutes, until everything is tender to the point of a knife. Take off the heat, stir in the milk, then blend with a stick blender (or in a jug blender) until smooth and creamy, adding more milk if you like.

Chop the cheddar into small cubes and divide between 4 serving bowls. Ladle in the soup. Swirl in a little crème fraîche, add a little more black pepper and paprika, and snip over the chives. Stir before eating, so you enjoy the melting cheese with every spoonful.