Broccoli, apple and cheddar soup with crispy sage and brown butter toasts

Heat a splash of oil in a large saucepan and add the onion (1). Sauté for 6-7 minutes over a medium heat, until softened. Stir in the potatoes (2) and apples (3) and cook for a further 2 minutes, until starting to colour slightly, before stirring in the broccoli (1 head) and stock pot (1). Pour over enough boiling water to just cover. Bring to a simmer then cook, covered, for 15-20 minutes, until the potatoes are tender.

Blitz with a hand blender until smooth, then stir in the cheddar (100 g) until melted. Season to taste and stir in the apple cider vinegar (1 tsp) to balance, adding a teaspoon at a time to taste.

To make the brown butter sage crostini, preheat the grill to medium. Slice the baguette (1) and arrange on a baking sheet. Grill for 2 minutes on each side or until golden brown.

Meanwhile, melt the butter (100 g) in a pan over a medium heat. Once melted, throw in the sage leaves (1 handful) and cook, swirling, for 3-4 minutes, or until the butter smells nutty and turns brown in colour.

Top the soup with the toasted baguettes then pour over the nutty, sage-infused brown butter.