Cod and prawn chowder

1 medium leek, washed and finely sliced

2 tbsp unsalted butter

1 large potato, cut into 1cm dice

750ml fish or chicken stock

100ml double cream

250g cod, cut into 1cm dice

250g fresh prawns, cut into 1cm dice

1 tsp cornflour, dissolved in a little water

1 tbsp spring onions, chopped

1 handful parsley, chopped

1 Sweat the leek in butter for about five minutes. Add the diced potato and the stock. Cook until the potato is tender.

2 Add the cream, cod, prawns and the cornflour mixture. Simmer for a couple of minutes, then taste for seasoning. Garnish with the spring onions and parsley and a swirl of cream, if you like.