Leek & sweetcorn chowder with smoky Cheddar melts

1. Melt the butter in a saucepan and gently fry the leek and potato, stirring frequently until softened and just beginning to colour. Add the stock, bring to the boil. Cover and cook gently for 5 minutes.

2. Preheat the grill to high. Then add to the chowder the sweetcorn, parsley and 2 tbsp of the cheese. Cook gently for a further 10 minutes. Use a potato masher or a stick blender to break up the potatoes a little (but not to completely purée the mixture). Add a little extra water if needed.

3. Combine the remaining cheese and the paprika in a small bowl. Halve the bread lengthways and lightly toast the crust sides. Turn the baguette over and sprinkle with the paprika cheese. Grill until the cheese is melted and bubbling. Ladle the chowder into shallow bowls and serve with the cheesy baguettes.

Cook’s tip For a more substantial (and non-vegetarian)meal try scattering in some cooked peeled prawns at step 2 and cook until piping hot.