Put the stock in a large pan and bring to a simmer, then add the potatoes and carrots along with the bay leaves and allspice berries. Cover with a lid and cook over a medium-low heat for 30 mins, or until the vegetables are very tender.

Heat the butter in a frying pan and fry the onion for 8-10 mins or until soft and lightly golden. Add the flour, stir to make a paste (or roux) and cook until golden. Add 2 tbsp of the stock from the veg to the roux and stir until smooth, then scrape this into the rest of the stock and stir until combined. Bring the mixture back to a simmer and cook for 1 hr. The potatoes will break down and the soup will thicken.

Heat the oil in a frying pan and fry the bread until browned and crisp. Season well, then scatter across the soup with the chopped parsley. You can also add slices of fried sausage to the soup, if you like.