Name: Smoked haddock & leek chowder
Yield: 1
Ingredients: 600g natural (undyed) smoked haddock -; 500ml milk -; 1 tbsp olive oil -; 150g lardons (diced bacon), or chopped streaky bacon -; 2 sticks of celery , thinly sliced -; 3 medium leeks , washed and sliced -; 2 bay leaves -; 2 medium potatoes , peeled and diced into small cubes -; 500ml fish or chicken stock -; 125g frozen sweetcorn , thawed -; 142ml carton single cream -; 2 tbsp roughly chopped fresh parsley -

Ingredients for - Smoked haddock & leek chowder

1. 600g natural (undyed) smoked haddock

2. 500ml milk

3. 1 tbsp olive oil

4. 150g lardons (diced bacon), or chopped streaky bacon

5. 2 sticks of celery , thinly sliced

6. 3 medium leeks , washed and sliced

7. 2 bay leaves

8. 2 medium potatoes , peeled and diced into small cubes

9. 500ml fish or chicken stock

10. 125g frozen sweetcorn , thawed

11. 142ml carton single cream

12. 2 tbsp roughly chopped fresh parsley

How to cook deliciously - Smoked haddock & leek chowder

1 . Stage

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

2 . Stage

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

3 . Stage

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.