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.
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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.