Preheat the oven to 200C/400F/Gas 6.
For the soup, melt the butter in an ovenproof saucepan and when foaming add the onion and fry for 2-3 minutes, until softened.
Add the garlic and curry powder and cook for one minute.
Add the parsnip and honey, stir well and transfer to the oven to roast for ten minutes, or until tender.
Remove from the oven, add the stock and season, to taste, with salt and freshly ground black pepper. Using a hand blender, blend until smooth.
For the bruschetta, heat the sugar and vinegar together in a saucepan over a gentle heat, until the sugar has dissolved.
Add the onion and pepper and cook until the onion and pepper have softened.
Add the fresh chives and set aside.
Heat a griddle pan until smoking. Slice the ciabatta in half lengthways and drizzle over the olive oil. Place the ciabatta cut-side down into the griddle pan and toast for 1-2 minutes.
To serve, spread the pepper and onion mixture over the toasted ciabatta. Add the Stilton to cover and place onto a baking tray. Transfer to the oven to bake for 5-10 minutes, or until the cheese melts.
To serve, pour the parsnip soup into a bowl and serve the bruschetta on a plate alongside.