Smokey Fish Chowder

Heat a glug of oil in a large saucepan on medium heat. Add the panko breadcrumbs along with a pinch of salt and pepper. Stir and cook until the crumbs are golden, 3-4 mins. Tip: Keep an eye on the crumbs as they burn easily! Once golden, transfer the crumbs to a bowl (you'll sprinkle them on later!) Wipe out your pan with some kitchen roll.

Add another drizzle of oil to your pan and pop back on medium heat. Add the shallot and cook until soft, 5 mins. Pour in the water (see ingredients for amount) and vegetable stock. Stir to dissolve the stock pot then add the potato to the pan. Bring to the boil and then simmer gently until the potatoes are cooked, 12-17 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.

Meanwhile, drain and rinse the sweetcorn. Roughly chop the parsley (stalks and all). Add the half to the pan with the potatoes.

Once the potato is cooked, add the crème fraiche and sweetcorn to the pan along with a grind of pepper. Stir to combine into the sauce. Add the spinach and cook until wilted, about 3 mins. Bring back to the boil, then nestle the fish mix pieces in the sauce. Cover with a lid, turn the heat to medium low and simmer until the fish is cooked, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.