Curried Pollock, Leek & Sweet Potato Chowder

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

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

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

Once hot, 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 the potato[es] (skins on) into bite-sized pieces

Dissolve the vegetable stock mix in 350ml [455ml] [595ml] boiled water

Once the leeks have 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 vegetable stock, chopped potatoes and your creamy single oat and cook for 15-18 min or until the potatoes are almost fork-tender

Once the potatoes are almost fork-tender, wash the spinach, then pat it dry with kitchen paper

Add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) and spinach to the potatoes and season with a pinch of salt and pepper

Cook for 7-8 min or until the pollock is cooked through and the potatoes are fork-tender – this is your curried pollock, leek & potato chowder

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