roll out the pastry to a large rectangle, about 25x20cm (10x8")

Scatter over one-third of the  British Mature Cheddar on one half of the pastry and a little of the rosemary.

Fold over then press lightly to seal, roll out and repeat the procedure twice, but on the final rolling form the pastry into a rectangle 18cm (7") wide and about 30cm (12") long.

Cut into 1.25cm (½ ") strips, twist each a few times and place on 2 baking sheets, refrigerate.

Heat the oven to 200C/400f/GAS MARK 6.

Melt the butter in a large pan

Add vegetables, cover and cook gently for 10 minutes.

Add stock and paprika, cover and simmer for 15 minutes.

Bake the cheese straws in the oven for 8-10 minutes until crisp and golden.

Puree the soup in a blender, return to the pan, season, then stir in 110g (4oz) of the Mature Cheddar.

Reheat gently, but do not allow to boil.

Ladle the soup into four bowls, garnish with the remaining cheese and chopped parsley, then serve with cheese straws.