Cream of Brussels sprout soup with crispy pancetta

1. Set aside 6 sprouts, then roughly chop the rest. Set aside. In a large saucepan, heat 2 tbsp oil over a medium heat and sauté the soffritto mix and chilli for 3 minutes, or until soft. Mix in the flour, then pour in the vegetable stock, stirring well to remove any flour that may be sticking to the base of the pan. Bring to a simmer, then add the chopped sprouts. Season, cover and simmer gently for 20 minutes.

2. Meanwhile, slice each of the reserved sprouts vertically into 4 slices. Heat the remaining 2 tbsp oil in a small frying pan over a high heat and fry the sliced sprouts for about 3 minutes, until brown and crispy. Transfer to a plate lined with kitchen paper.

3. Return the pan to the heat and fry the pancetta for about 3 minutes or until crispy, then transfer to the same lined plate.

4. Stir the milk and cream into the soup, then remove from the heat. Slowly stir in the Parmigiano Reggiano and 175g Red Leicester until combined and melted. Season if needed. Divide between 6 bowls and top with the pancetta, crispy sprouts and remaining cheese. Serve with hot slices of sourdough.