Smoked haddock chowder
SERVES 4. HANDS-ON TIME 40 MIN, SIMMERING TIME 25 MIN
Melt 25g butter in a large pan set over a medium heat. Add 1 bunch of spring onions, sliced, and cook for 10 minutes until softened. Stir in 20g plain flour and cook for a minute, then gradually add 500ml vegetable or fish stock, stirring to prevent lumps. Add 2 medium potatoes, peeled and cut into 1.5cm chunks, and simmer for 15 minutes until the potatoes are tender.