Smoked haddock and celeriac hotpot

Method

1. Heat the butter and oil in a large pan and gently fry the onion for 5 minutes until soft. Add the celeriac and potato to the pan, season well and fry for 5-6 minutes, then add the stock, bring to the boil and cook for 5-10 minutes until tender. Remove from the heat and leave covered.
2. Place the fish in a large pan with the bay leaf, cover with the milk and bring to the boil. Turn off the heat and leave for 5 minutes or until just cooked. Remove from the pan with a slotted spoon and flake into large chunks, removing any skin.
3. Return the onion and root-veg mixture to a medium heat. Add the milk from the poached fish and the sweetcorn and gently simmer for 2-3 minutes. Check the seasoning. Divide the chowder into two and serve half immediately, with half the haddock, sprinkled with the parsley.
4. Allow the remaining liquid to cool, then add the cooled haddock and freeze in a sealed plastic container for up to 1 month.
5. Defrost fully before gently reheating in a pan until piping hot.