Sweetcorn, leek and smoked haddock chowder

Ingredients

• 2 M&S Remarksable Value leeks, trimmed, finely diced
• 3 M&S speciality potatoes, finely diced
• 6 M&S baby carrots, finely diced
• 4 M&S supersweet corn on the cob
• 1 pouch (200 g) M&S lemon and dill sauce
• 400 ml M&S Remarksable Value whole milk
• 1 vegetable stock cube
• 2 packs (235 g each) M&S Collection kiln smoked haddock loins
• 1 (200 g) M&S Collection frozen sourdough baguette
• 1 handful flat leaf parsley, leaves picked
• 1 M&S Remarksable Value lemon

Method

1. Finely dice the leeks (2), potatoes (3) and carrots (6). Heat butter in a large casserole and add a splash of olive oil. Sauté the vegetables for 10-15 minutes, until softened. Cut the corn from their cobs (4) and add to the pan along with the lemon and dill sauce (1 pouch), milk (400 ml), stock (1) and a splash of water to cover.
2. Bring to a gentle simmer then cook until the potatoes are tender, adding a splash of water if it looks too dry. Meanwhile, heat the baguette (1) in the oven according to the pack instructions.
3. Add the haddock loins (2 packs) to the pan, leaving them whole. Pop a lid on the pan and simmer for 3-4 minutes, until the haddock is just tender. Gently break the fish apart with the spoon so it flakes into chunks.
4. Serve in bowls with parsley (1 handful) on top, a squeeze of lemon (1) and a slice of warm crusty baguette on the side.