Summer Spring Onion Soup

Finely chop the white onions, finely slice the spring onions, crush the fennel seeds in a pestle and mortar (or use the back of a knife) and finely grate the garlic.

Melt the butter and olive oil in a large, heavy-based pan. Add the white onion with a good pinch of salt and gently fry over a medium heat for 10 mins until really soft, stirring frequently. Add the spring onions and crushed fennel seeds. Fry for 15-20 mins, stirring frequently until all the onions have collapsed, are really soft and are full of flavour. The more time and love you put into the onions, the better the soup will taste. You'll have to keep an eye at the end to make sure they don’t catch – adjust the heat when necessary.

Add the garlic, stir and cook for 2 mins, then add the flour. Increase the heat slightly and add the wine, stirring so the onions don't catch at the bottom of the pan. Pour in the chicken stock and bring to the boil.

Turn down the heat and simmer for 25 mins. If you want to add the optional pasta, do so 10 mins before the end of cooking time and add more hot water. Season with salt and pepper as needed, plus a squeeze of lemon to balance.

To serve, turn on the grill and toast the bread. Ladle the soup into small heatproof bowls, then place a slice or two of toast on top of the bowl. Top with a mound of cheddar, Parmesan and the herb mix, then place under the grill until the cheese is bubbling.

Serve with extra chopped chives and black pepper.