Broccoli, Gruyère and chorizo soup

Dry-roast the mustard and fennel seeds over medium heat until the mustard seeds start to pop. Using a mortar and pestle, grind to a fine powder.

In a medium to large saucepan, fry the cubed chorizo (without using any additional oi/butter) for 4 minutes over medium heat until coloured and releasing their wonderfully fragrant oil.

Add the tbsp of oil, give it a moment to heat up and add the onion and garlic. Sauté for 3 minutes until just starting to brown.

Add mustard/fennel powder, mix well and fry for another minute (stirring continuously).

Add broccoli and chicken stock. Up the heat and bring to a boil.

Pop a lid on, turn down the heat to low and let simmer for 20 minutes.

Blend the soup well using a handheld mixer/blender before adding the Gruyère, cream and chorizo. Stir well.