TODAY’S RECIPE: Green chowder with prawns

WARMING midweek supper. Serves 4.

Ingredients

1 tbsp olive oil

1 onion, chopped

1 celery stick, finely chopped

1 garlic clove, crushed

300g peas

200g kale, sliced

2 potatoes, finely chopped

1 chicken stock cube

750ml water

100g cooked North Atlantic prawns

Method

1 Heat the oil in a saucepan over a medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened but not coloured. Add the garlic and cook for a further minute. Stir in the peas, kale and potatoes, then add the stock cube and 750ml water. Bring to the boil and simmer for 10 to 12 minutes, until the potatoes are soft.

2 Tip three-quarters of the mixture into a food processor and whizz until smooth. If it’s still too thick, add a little more water or stock. Pour back into the pan along with half the cooked prawns.

3 Divide between four bowls and spoon the remaining cooked prawns on top to serve.