300 g smoked haddock fillets, skinless and boneless

750 ml fish stock (as per pack instructions)

15 g butter

1 leek, halved lengthways and thinly sliced

300 g potatoes (new), cut into bite size pieces

1 corn on the cob, kernels cut off

100 ml double cream

fresh parsley, finely chopped

fresh chives, finely chopped

Heat the butter in a deep saucepan, add the leek and cook over a medium heat until starting to soften.

Add the potatoes and the reserved fish cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes, add the sweetcorn and continue to cook for another 5 minutes or until the vegetables have softened.

Add the double cream and flaked fish to the pan, season with black pepper and warm through.

Spoon into bowls and serve with a sprinkle of chopped parsley and chives.

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