Kipper and sweetcorn chowder

Heat the oil in a large saucepan. Add the leek and cook over a moderate heat for 2 minutes or until it is just softened. Stir in the potatoes and cook for a further 2 minutes. Stir in the boiling water, fish stock cube and bay leaf, and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.

Remove and discard the bay leaf. Stir in the milk, creamed sweetcorn and half the chives and parsley. Use a fork to break the kippers into chunky pieces and add them to the soup. Taste the soup and add seasoning to taste, if necessary. Bring the soup to the boil, then immediately remove the pan from the heat to prevent the kippers from overcooking.

Ladle the soup into bowls and garnish each portion with a sprinkling of the remaining chives and parsley. Serve at once.