Serves 4
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  1. Heat the oil in a large casserole dish over a medium heat. Add the bacon lardons and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper and set aside.
  2. Add the butter to the same casserole and allow to melt. Add the leeks and celery, cover with a lid and cook gently for 6-8 minutes.
  3. Add the cauliflower and stock to the casserole and bring to the boil, then reduce the heat. Partially cover and simmer for 10 minutes until tender.
  4. Meanwhile, place the smoked haddock and bay leaf in a saucepan and add the milk. Season with pepper and place over a medium-high heat until bubbles begin to appear around the edges. Reduce the heat and simmer gently for five minutes. Remove the fish and flake into pieces, discarding the skin.
  5. Pour the milk through a sieve into the casserole dish. Add the sweetcorn and half of the bacon and heat through.
  6. Stir in most of the chives, then ladle into serving bowls. Top with the remaining chives and bacon and serve with brown bread.

Nutrition Facts

Per serving: 452kcals, 18.3g fat (7.2g saturated), 37g carbs (11.9g sugars), 34.7g protein, 4.9g fibre, 1.011g sodium

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