Salmon chowder

In a large saucepan, heat the butter and oil, then add the garlic and onion. Sauté for 10 mins until soft and golden. Add the leeks and wine, and cook, stirring occasionally, for 5 mins. Add the potato chunks to the saucepan, then pour in the milk and add the bay leaf and cayenne pepper. Combine by stirring and season with salt and pepper. Bring to the boil, then simmer for 7 mins. Add the spring greens to the saucepan. Simmer, with the lid on, for 5 mins, then add the fish pieces to the saucepan. Stir in the cream and flat-leaf parsley, and cook, covered, for 5 mins until the fish is piping hot. Remove the bay leaf and serve immediately, garnished with the extra parsley and black pepper.

Serves 4

2 hot smoked salmon fillets, skinned and cut into chunks 1 tbsp butter 1 tbsp olive oil 1 garlic clove, peeled and crushed 1 onion, peeled and chopped 1 leek, trimmed and chopped 2 tbsp white wine 600g Maris Piper potatoes, peeled and chopped into small chunks 750ml milk 1 bay leaf 1 tsp cayenne pepper 200g spring greens, thinly sliced 250g single cream 2 tbsp chopped flat-leaf parsley, plus extra to garnish sea salt and black pepper