Smoked haddock & sweetcorn chowder with bacon & butter beans

1. Place the lardons in a large sauté or saucepan and place over a medium heat. Once sizzling, fry gently for 6-8 minutes until golden,
then remove with a slotted spoon and set aside. Add the onion and leek to the pan with the leftover bacon fat (adding a little extra oil if needed) and fry gently for 5 minutes until softened.

2. Meanwhile, place the haddock fillets in a small saucepan and cover with the milk. Heat gently over a medium heat. When just simmering, cover with a lid and cook very gently for 8 minutes (turn the fillets halfway through if they’re not completely covered by the milk). Set the fish and milk aside separately.

3. Add the butter beans, sweetcorn and stock to the pan with the leeks and onions. Bring to a simmer for 3-4 minutes. Blend two-thirds of this mixture with the reserved poaching milk and lemon juice to make the creamy chowder base.

4. Pour the blended mixture back into the pan. Flake in the haddock and add the bacon lardons. Stir everything together and reheat until simmering. Serve in bowls with a few chives snipped over the top.