Heat oven to 200C/180C fan/
gas 6. Finely grate the cheese.
Unravel the pastry, spread evenly
with the Marmite, then sprinkle
the cheese on top. Now fold the
pastry in half to make a sandwich
and press down well.
Cut the pastry into 12 equal
strips. Carefully twist each strip
and place on a lightly greased
baking sheet. Bake for 15 mins
until golden. Leave for 5 mins
to firm up a little, then lift onto
a cooling rack with a fish slice.
Halve the onion, then peel and
chop it. Fry in the oil for about
5 mins, stirring with a wooden
spoon until soft but not coloured,
as this will spoil the colour of
the soup later.
Chop the tomatoes, then add
to the pan with the stock, ketchup
and oregano. Season. Bring to
the boil, then turn down the heat.
Cover the pan, then simmer for
15 mins until the veg are soft.
Tip the cream into the soup,
then gently heat, stirring with the
wooden spoon until it just starts
to bubble. Don’t boil vigorously as
the cream could curdle. Ladle into
bowls and serve with the Cheese
& Marmite straws.