Nisha's tomato soup with Indian cheese on toast

Nisha Katona is warming us all up by putting an Indian twist on a classic British comfort food - Himalayan cheese on toast with cumin and tomato soup! We can't wait to tuck in!

Serves 2Prep: 5 minutesCook: 10 minutes

Ingredients:1-2 tbsp vegetable or rapeseed oil1 tsp nigella seeds1 clove garlic, minced1 can chopped tomatoes1-2 tbsp vegetable or rapeseed oil1 vegetable or chicken stock cube (or you can use celery salt - your choice but stock cube gives better rounded flavour)Salt to season2 tsp muscovado sugar (add more or less to taste)A little water, to loosen if necessaryCoriander sprigs to garnish

Method:

• Heat the oil in a medium saucepan, fry the nigella seeds. Add the garlic and fry for 30 seconds stirring continuously. Stir in the canned tomatoes, stock cube, salt, and sugar and simmer for about 8-10 minutes. Add water to loosen if necessary.

• Allow to cool slightly before blitzing in the pan with a stick blender until smooth, or use a blender but be careful not to blitz hot soup.

• Serve garnished with coriander if liked and a slice of the Indian Cheese on Toast.

Indian cheese on toast

Serves 2Prep: 5 minutesCook: Approximately 3-4 minutes

Ingredients:2 cups of grated extra strong Cheddar cheese1 small red onion, chopped very finely1-2 green finger chillies, deseeded and chopped very finely½ handful coriander leaf, chopped very finely2 tbsp ground coriander Pinch of salt1 or 2 slices of thick white bloomer bread, toasted on one side

Method:

• In a bowl mix the Cheddar cheese, onion, chilli, chopped coriander, ground coriander and salt together. Layer the cheese thickly on the untoasted side of the bread.

• Grill until the cheese has melted and is oozing. Serve with the Tomato Soup.

Note: If using a stick blender or blender, ensure the soup has cooled before blending. Reheat after blending if desired.