Super-green broccoli, spinach & Stilton soup

Put ½ the butter and ½ the oil in a large, lidded frying pan set over a medium heat. Add the potatoes with a pinch of salt and cook, stirring often, for 5 minutes. Add 2 tbsp water, then cook gently for 10 minutes, covered, until the potatoes are just soft; set aside.

Melt the remaining butter and oil in a large saucepan set over a medium-low heat. Add the leeks, broccoli and ½ the softened potatoes from the frying pan. Cook gently until the leeks are soft, but not coloured (about 8 minutes). Add the vegetable stock with 150ml water and bring to a simmer. Cover and cook for 10 minutes.

Meanwhile, return the frying pan with the remaining potatoes in it (uncovered) to a medium heat. Add the rosemary and cook, stirring, for 5-7 minutes, until the potatoes are golden. Season with plenty of black pepper, then stir in 15g crumbled Stilton; heat through for a minute to melt the cheese, then take off the heat.

Plunge the spinach and 20g Stilton into the soup pan. Allow to wilt and melt for barely 30 seconds, then remove from the heat. Purée with a stick blender, or in batches in a freestanding blender, until it becomes smooth and a uniform bright green. Return the soup to the pan set over a low heat to warm through gently, then divide between warm serving bowls. Serve scattered with the potato croutons, the salad topper sprouts and the remaining 10g crumbled Stilton.