Quick Sweet Potato and Corn Chowder

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the pepper and season with salt and pepper.

d) Cook, stirring occasionally, until softened, 3-4 mins.

a) Once softened, add the Central American style spice mix, flour (see pantry for amount) and half the garlic to the pepper.

b) Cook, stirring, for 1 min.

c) Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 8-10 mins.

a) While the chowder simmers, finely chop the chives (use scissors if easier).

b) Halve the ciabatta and lay onto a baking tray, cut-side up.

c) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

d) Bake on the top shelf of your oven until golden, 4-5 mins.

a) Meanwhile, drain and rinse the sweetcorn in a sieve.

b) Once the chowder has thickened, stir through the creme fraiche and corn.

c) Bring back to the boil, then reduce the heat and simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.