Green beans with shallots
Jazz up your green beans with the addition of buttery shallots
Smoked haddock & sweetcorn chowder with herby garlic bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 100g streaky baconchopped
- 200g potatochopped into small pieces
- 2 tbsp plain flour
- 600ml milk
- 400ml chicken stock
- 300g smoked haddockskinned and cut into 1cm pieces
- 325g can sweetcorndrained
For the herby garlic bread
- 1 baguette
- 140g buttersoftened
- 4 garlic clovescrushed
- small pack flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal807
- fat43g
- saturates23g
- carbs71g
- sugars19g
- fibre6g
- protein35g
- salt4.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.
step 2
Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.
step 3
Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.
