Charred Corn & Creamy Leek Chowder

Peel and finely chop your brown onion[s]

Heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, top, tail and slice your leek[s] into chunky rounds and wash to remove any grit

Top, tail and slice your carrot[s] on the diagonal into discs

Chop your potato[es] (skins on) into small bite-sized pieces

Once the onion has softened, add the chopped leek, carrot discs and chopped potatoes to the pot

Cook for a further 4-5 min or until the leek has softened

Boil a kettle

Peel and finely grate your garlic

Combine half the grated garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] creamy single soy (you'll use the rest later!) – this is your garlic cream

Chop your chives finely, including the stalks

Once the leek has softened, add the remaining grated garlic to the pot with 1 tsp [1 1/2 tsp] [2 tsp] flour, ground smoked paprika and vegetable stock mix, give everything a good mix up and cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine with 350ml [455ml] [600ml] boiled water, remaining creamy single soy and your cracked black pepper then bring to the boil over a high heat and once boiling reduce to medium and cook for 18-20 min or until the potatoes are tender – this is your chowder

Preheat the grill to medium-high

Drain the sweetcorn

Add the drained sweetcorn to a tin foil-lined baking tray

Put the tray under the grill and cook for 8-10 min or until the corn is lightly charred – this is your charred corn

Slice your ciabatta[s] in half

Spread the garlic cream over the ciabatta halves and drizzle with a little vegetable oil – these are your garlic ciabattas

Once ready, transfer the charred corn to a bowl, reserve the baking tray

Add the garlic ciabattas to the reserved tray and put the tray under the grill for 3-4 min or until golden and toasted – these are your garlic toasts