Fresh & light chowder

• smoked haddock100g g

  fillets and 100g unsmoked, skin on

• skimmed milk↗500ml ml
• vegetable stock↗500ml ml
• thyme↗2

  sprigs

• vegetable oil↗1 tsp tsp
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• leek↗1

  sliced

• large sweet potato↗1

  diced

• can sweetcorn↗200g g

  in water, drained

• red lentils↗50g g
• small handful parsley↗

  chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.

2. 2

   Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender – I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.