Ingredients

A generous knob of butter

1 - 2 tbs olive oil

6 rashers of streaky bacon, chopped

1 large Spanish onion, finely chopped

2 large leeks, sliced finely

2 tbsp plain flour, heaped

1 litre full cream milk (You can use Gold Top Jersey or Guernsey Milk for this)

500g potatoes cut into small cubes

400g smoked skinned haddock fillets (cut into large chunks)

250g frozen sweetcorn

300g frozen peas

Fish stock (cube is fine)

Freshly ground black pepper

A pinch of cayenne pepper (optional for a extra spicy bite!)

Fresh chopped parsley, to serve




AND THIS IS WHAT YOU DO.....

1.   Heat the butter and oil in a large saucepan.

2.   Now add the bacon, then cook until starting to brown.

3.   Add the onion, cook for 2-3 mins, then the leek and sweat until soft.

4.   Sprinkle over the 2tbp flour and mix through and cook for 1 minute or so.

5.   Gradually pour over the milk, stirring like mad to remove any lumps. Add the stock cubes and potatoes. Bring to the boil, then simmer for approx 15-20 mins stirring regularly to avoid it sticking to the bottom of the pan.

6.   Add the sweetcorn and peas and, bring back up to heat.   Keep stirring.


9.  Just before serving, stir in generous amounts of chopped parsley, if using.