Smoked haddock and leek chowder with cheddar dumplings

Method

• step 1

  Put the haddock and bay leaves in a saucepan, and pour over the milk. Warm over a medium heat until the milk is just steaming, then remove from the heat and leave the fish to poach for 10 mins.

• step 2

  Meanwhile, heat the oil in a large pan over a low-medium heat and cook the leeks with a pinch of salt for 8-10 mins until softened. Add the sweetcorn and butter, stirring for a few minutes until the butter has melted. Sprinkle in the flour and mix until the leeks are coated in a floury paste. Pour the warm poaching milk into the pan, a splash at a time, stirring until all the milk is incorporated and you have a smooth sauce that is the consistency of double cream. Season well.

• step 3

  Flake the haddock into chunks and stir it into the sauce along with the mustard and most of the chives, reserving some for the top. Transfer to a baking dish. If you’re going to freeze the chowder, leave it to cool completely first.

• step 4

  For the dumplings, weigh the flour and baking powder into a bowl with a pinch of salt. Holding the butter in its wrapper, grate it straight into the flour, stopping to mix it through every few strokes so it doesn’t clump together. Grate in the cheese, too. Mix the butter and cheese through the flour using a cutlery knife, add the milk and mix again. Briefly knead into a soft dough using your hands, then form into eight balls and arrange on top of the chowder. Grate over a little more cheese. Will keep well wrapped and frozen for up to two months.

• step 5

  Heat the oven to 200C/180C fan/gas 6. Cook the chowder for 30 mins (or 45 mins from frozen) until the dumplings have puffed up and are golden brown, and the chowder is bubbling. Scatter over the reserved chives to serve.