Ingredients

For the soup:
6 red peppers
2 tsp Coop olive oil
25g local unsalted butter
2 leeks, trimmed and sliced
3 garlic cloves, crushed
2 x 400g tins Coop chopped tomatoes
1 tsp caster sugar
1 ltr chicken or vegetable stock, made with 1 cube
2 bay leaves
3 tbsp Coop extra virgin olive oil
6 tsp local single cream, to decorate

For the toasties:
6 slices from a 400g Coop white farmhouse loaf
2 heaped tbsp Coop tomato purée
6 Coop pitted black olives in brine, drained and finely sliced
6 Coop mature Cheddar slices, cut into thin strips

Method

To make the soup:
1. Heat the oven to 200°C/fan 180°C/gas 6

2. Lay the whole peppers on a baking tray, drizzle lightly with oil and roast for 40 minutes, until collapsed and blackened in places

3. 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

4. Melt the butter in a saucepan and add the leeks and garlic

5. Cook, stirring over a medium heat for 10 minutes until softened, then add the tomatoes, sugar, peppers, stock and bay leaves and bring to a simmer for 15 minutes

6. Season the mixture, then fish out the bay leaves and whiz the soup with a stick blender until smooth

7. Set aside

For the toasties:
8. Preheat the grill to high and line a large baking tray with foil

9. Lightly toast the bread, then spread with the tomato purée

10. Put 2 olive rings in the centre near the top for eyes, then lay cheese strips diagonally over the toast, spaced out so they don’t melt into one another

11. Grill for about 1 minute, until the cheese has just melted — too long and you’ll lose the bandage effect

12. Pour the soup into bowls, then drizzle concentric circles in each one with the cream

13. Use a cocktail stick to feather them out for a spider’s web effect

14. Make spiders with the leftover olives, then serve