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
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