Roll out a sheet of puff pastry, spread with anchovy paste, twist and press onto a baking sheet.
Bake at 220°C for 12 minutes.
Serve with a seafood soup.
2 tins tomato soup,
1 tin pea soup,
1 tin prawns,
1 tin crab meat
1 tin mussels.
Heat and serve with a splash of sherry and a swirl of cream.
Cut a loaf of bread lengthwise and cut off the crusts.
Flatten with a rolling pin.
Spread with butter and whole grain mustard.
Roll into a log shape, cover with cling film and place in the fridge until cold.
Cut into slices and bake at 220°C for 12 mins.
Serve with the Stilton soup.
1 tin cream of chicken soup,
1 tin (measure) of cream,
2-3 Tsp grated Stilton or any blue cheese.
Do not add salt as the cheese is very salty.