Split the leeks lengthwise down the middle then give them a good rinse under running water, rubbing between the layers.

Lop the dark green tops off and whack them in the freezer scrap bag, to make a stock another time.

Finely slice the remaining pale green and white parts of the leeks across the grain into half-moons and pop into a salad spinner to soak.

Spin out to dry when ready to cook.

While the leeks soak, coarsely grate the parsnip and pear (no need to peel), either with a food processor or the coarse side of a box grater.

Spin-dry or drain the leeks well.

Pop the butter and oil in a heavy, high-side cast iron pot, or large saucepan with a lid, on medium heat.

Once the butter is foamy, add the leeks, garlic and a splash of water and listen for the sizzle, then drop to a medium-low heat.

Whack the lid on for 10 minutes, checking and stirring halfway to keep the bottom from catching.

Once the leeks are softened and the garlic aromatic, splash in the cider to deglaze and cook on high heat for five minutes.

Stir through the honey to soften the cider tang.

Add the parsnip and pear, along with the stock, 500ml of water, bay leaves and star anise.

Cook with the lid on until the parsnip can be squashed between your fingers, about 20 to 25 mins.

Switch off the heat, remove and discard the bay leaves and star anise, grate in four good rasps of nutmeg and stir it about.

Use a stick blender to whiz the lot to a creamy consistency in the pot.

If you don’t have a stick blender, cool the soup slightly, then carefully blitz in batches in the food processor or blender.

Return to the pot, taste and adjust with salt and pepper.

To make the cheesy mustardy toasts, in a medium mixing bowl, combine the olive oil and seeded mustard.

Add the torn baguette and half the cheddar, mix about to coat everything.

Preheat the grill function on your oven or crank it to 240C/220C fan.

Ladle warm soup into heat-proof serving bowls, pop the mustardy bread and cheese mix on top, then sprinkle the rest of the cheddar over the bread.

Pop the bowls into your preheated grill oven and cook until the bread and cheese is golden – about five to 10 minutes.

Serve with another rasp of nutmeg, a drizzle of oil and a sprinkle of salt flakes.