Melt 40g butter in a pan, add a finely chopped leek and cook gently for 5 minutes until softened. Add 225g finely diced potato. Cook for 1 minute. Pour in 570ml vegetable stock, bring to the boil and then simmer for 10-12 minutes until the potato is tender. Transfer to a food processor, add 300g watercress and blend for about 1 minute. Check seasoning then divide between 4 soup bowls. Serve immediately with a heaped tbsp of Onuga.

Fold a tbsp Onuga, chopped chives and black pepper into 150ml crème fraîche. Spoon into serving bowl. Cook 450g American-style oven chips. Season and serve with dip.