Smoked haddock and mussel chowder

Serves 4 100g smoked haddock, bones removed, cut into approximately ½in pieces 500g mussels 100g butter 100g each new potatoes, carrots, leeks, onion and celery, roughly chopped 400ml milk 400ml double cream 50g samphire ground black pepper handful of flat-leaf parsley, roughly chopped, to garnish

In a deep pan, heat the butter until melted and add the potatoes, carrots, leeks, onions and celery, in that order. Cover with a lid and cook on a low heat for approximately 10 mins until the vegetables are soft. Add the milk and cream, bring to the boil and turn down to a simmer. Add the haddock and continue to gently simmer for approximately 3 mins until lightly cooked. Avoid stirring, as this will break up the chunks. Add the samphire and the mussels, cover and simmer until the shells are all fully open. Season to taste. Ladle into bowls and garnish with the parsley. Serve with crusty bread.