MONDAY
■ Good source of vitamin C
■ 2 of 5-a-day
■ Low fat
Fresh & light chowder
■ Serves 4 ■ Prep 10 mins ■ Cook 40 mins
100g smoked haddock fillets and 100g unsmoked haddock fillets, skin on
500ml skimmed milk
500ml vegetable stock
2 thyme sprigs
1 tsp vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 leek, sliced
1 large sweet potato, diced
200g can sweetcorn in water, drained
50g red lentils
small handful parsley, chopped
crusty bread, to serve
Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat – leave until cool enough to handle. Take out
