Smoked haddock chowder

Method

Heat the milk with the bay leaf and peppercorns in a
wide-based saucepan over a medium heat; bring to just under a simmer. Add the fish, bring to the boil, then remove from the heat. Set aside until the haddock has cooled.

Meanwhile, melt the butter in another saucepan over a gentle heat, then add the lardons and cook for 2-3 minutes until lightly browned. Add the leeks, carrots, celery, potatoes and lemon thyme and season well. Cook over a low heat for 12-15 minutes until beginning to soften. Drain the cooled haddock and strain, reserving the poaching liquid.

Once the fish is cool, remove the skin and flake the flesh into large chunks. Add the fish and poaching liquid to the softened vegetables and cook gently until the vegetables are tender. Stir in the cream and warm through.

Ladle into warm soup plates and scatter over the lemon zest and chopped chives. Serve with the pesto toasts.

For the Pesto toasts: simply toast any thinly sliced bread and spread with fresh pesto.