Curried Haddock, Leek & Potato Chowder

Top, tail, peel and finely dice your carrot[s]

Wash your leek[s] thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Heat a large, wide-based pot (with a matching lid) with a large knob of butter over a medium heat

Once melted, add the diced carrot and sliced leek with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, boil a full kettle

Chop your potatoes (skins on) into bite-sized pieces

Dissolve your vegetable stock mix in 550ml [700ml] [950ml] boiled water and 100ml [150ml] [200ml] milk

Once the leek has softened, add your curry powder, ground turmeric and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Add the stock and chopped potatoes and cook for 15-18 min or until the potatoes are almost fork-tender

Wash your spinach, then pat it dry with kitchen paper

Once the potatoes are almost fork-tender, add your haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!), spinach and soft cheese to the potatoes and season with a pinch of salt and pepper

Cook, covered, for 4-5 min or until the haddock is cooked through and the potatoes are fork-tender – this is your curried haddock, leek & potato chowder

Tip: Your fish is cooked when it turns opaque and flakes easily