• 20 g butter
• 2 tablespoons olive oil
• 2 teaspoons sesame oil
• 1 large leek, washed and finely sliced
• 1 tablespoon fresh rosemary leaves
• 100 g (3 ½ oz) blanched almonds, coarsely chopped
• 400 g (14 oz) parsnips (about 2 medium), peeled and cut into chunks
• 300 g (10 ½ oz) swede (about ½ medium), peeled and cut into chunks
• 1 ½ teaspoons sweet smoked paprika
• 800 ml (1 ½ pints) vegetable stock
• 300 ml (10 fl oz) cream or crème fraîche
• 4 tablespoons tahini
• 1 sheet ready-rolled puff pastry
• 2 tablespoons sesame seeds
• few tablespoons sliced chives

Heat butter and oils in a deepish saucepan and then sauté leek, rosemary and almonds until leek wilts and almonds are golden. Add parsnips and swede, paprika and stock and bring to the boil. Cover and simmer 45 minutes or until vegetables are tender. Add cream, half the tahini and bring back to the boil. Check seasoning.

While the soup is simmering, spread remaining tahini over pastry and sprinkle with sesame seeds. Roll up tightly to form a sausage and wrap in plastic. Freeze 30 minutes. Cut into 1 cm (½ in) slices and lay on a lined baking tray, giving them plenty of room to expand. Bake at 220°C/450°F/Gas Mark 6 for 8–10 minutes. Ladle soup into bowls, garnish with chives and serve with a warm sesame snail.