Smoked Haddock and Creamy Sweetcorn Chowder

Ingredients:

1 handful of fresh chives

400ml coconut milk

4 smoked haddock fillets (skin off)

1 leek

1 lemon

1 brown onion

1 red pepper

2 large white potato

80g baby spinach

1 vegetable stock cube

1 handful of fresh thyme

150g sweetcorn (drained)

1 tbsp cornflour

Method:

1. Boil a kettle. Dice the potatoes into small 1-2cm pieces. Place the cornflour into a cup with 2 tbsp cold water and mix to dissolve.

2. Place the haddock in a large saucepan with the coconut milk and thyme sprigs. Dissolve the stock cube in a jug with 600ml boiling water. Pour the stock into the saucepan with the fish, bring to a boil, then reduce to a simmer for 6-7 mins or until the fish is cooked through. Remove the fish, flake it with a fork and reserve on a plate for later.

3. Add the potatoes and cornflour to the saucepan. Simmer for a further 15 mins, until the potatoes are cooked.

4. Meanwhile, dice the pepper into small pieces. Drain the sweetcorn. Finely slice the onion and leek. Finely chop the chives. Make the salsa; in a small bowl place half the pepper, a quarter of the sweetcorn and a quarter of the chives. Squeeze the juice from half the lemon over the top. Mix.

5. Heat a large frying pan on a medium heat with 1 tbsp oil. Add the remaining pepper, onion and leek to the pan, then cook for 4 mins. Add the spinach and remaining sweetcorn, then cook for a further 4 mins.

6. Remove the thyme sprigs from the potatoes. Pour the potatoes and vegetable stock into the frying pan with the vegetables. Simmer together for 5 mins, then add the haddock and carefully stir (add a splash more water if necessary).

7. Spoon the chowder into bowls. Top with the sweetcorn salsa and remaining chives. Season with sea salt and black pepper and a squeeze of lemon juice (to taste).