Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crispy

Peel and finely chop your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely chop (or grate) your garlic

Once the chorizo is crispy, add the chopped onion, diced pepper and chopped garlic and cook for 3-4 min or until starting to soften

Meanwhile, chop your sweet potato[es] (skin on) into bite-sized pieces

Dissolve your chicken stock mix in 250ml [330ml] [450ml] boiled water and 250ml [330ml] [450ml] milk – this is your creamy stock

Once the red onion has softened, add the chopped sweet potato, ground smoked paprika, ground cumin and cornflour to the pan

Give everything a good mix up and cook for 1-2 min or until fragrant

Once fragrant, add the creamy stock and cook for 10-12 min over a medium heat or until slightly thickened

Whilst the sweet potato is cooking, drain your sweetcorn

Chop your coriander finely, including the stalks

Once slightly thickened, add your haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) to the pan and cook, covered for a further 10-15 min or until the sweet potato is tender and the haddock is cooked through

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

Slice your ciabatta[s] in half and add to a toaster for 1-2 min or until warmed through

Once the haddock is cooked, add the drained sweetcorn with the juice of half your lime[s] and half the chopped coriander (save the rest for garnish) to the pan and cook for 1-2 min or until warmed through

Season with a generous grind of black pepper – this is your Mexican-style haddock, chorizo & sweetcorn chowder

Cut the remaining lime into 1 wedge per person