Cut the dough lengthways into 8 strips, individually twist. Transfer to an oven tray lined with baking paper, brush with a little oil and sprinkle with cumin or salt.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
Slice the shallots and dice the potatoes, sauté in the warm butter. Pour in the wine and reduce almost completely. Pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 20 mins. Set aside a little cress for the garnish. Add the parsley and cress, puree, season.