Sort ingredients
laramouse
QR Code
Listen
Pdf
To make the soup:
Heat the oven to 200°C/fan 180°C/Gas 6
Lay the peppers on a baking tray, drizzle lightly with oil and roast for 40 mins, until collapsed and blackened in places
Allow to cool, then tear out and discard the stalks and seeds, slip off the skins (don’t worry if you leave a few bits on) and put the soft flesh aside for later
Melt the butter in a saucepan and add the leek and garlic
Cook, stirring over a medium heat for 10 mins until softened, then add the tomatoes, sugar, peppers, stock and bay leaves, and bring to a simmer for 15 mins
Season the mixture, remove the bay leaves, then whizz the soup with a stick blender until smooth
Pour the soup into bowls, then drizzle concentric circles with the cream
Use a cocktail stick to feather them out for a spider’s web effect
For the toasties:
Preheat the grill to high and line a large baking tray with foil
Lightly toast the bread, then spread with the tomato purée
Put 2 olive rings on each slice, near the top, for eyes, then lay cheese strips diagonally over the toast, spaced out so they don’t melt into each other
Grill for about 1 minute, until the cheese has just melted — too long and you’ll lose the bandage effect
Make spiders with the leftover olives, then serve