Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over a medium heat and fry the onion for 6-8 mins until softened. Add the potato and garlic, and cook for a couple of minutes more before pouring in the stock and simmering for 12-15 mins until the potato is just tender.

Meanwhile, unravel the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then scatter over the cheese and season with black pepper, if you like. Bake for 10-12 mins until golden.

Once the potato is just tender, tip the peas and mint into the soup mixture, and cook for 5-8 mins until the peas are defrosted and tender. Remove from the heat and blitz using a hand blender. Ladle the soup into bowls, scatter over the shredded mint leaves, then serve with the pastry wands for dunking.