This dish is a real winter warmer and frequently features on the menu at the White Hart, Fyfield, at this time of year.

Mark Chandler and his team in the kitchen at the White Hart prepare everything from fresh ingredients delivered daily and fish is no exception, with deliveries from Brixham six days a week.

When the boats have a good catch of haddock, then Mark makes the most of it with this wonderfully rich and warming dish.

Not only is this a recipe great one for the colder months, it also has great health benefits too.

Haddock is a lean fish, low in fat and full of vitamins, minerals and protein, so it can be eaten while feeling very virtuous!

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Vegetable oil
3 rashers streaky bacon (rindless), finely chopped
2oz butter
2 leeks, white part only, finely shredded and thoroughly washed to remove grit
1 large red pepper, diced
2 medium potatoes, diced 1.5cm
1 tbsp plain flour
1 litre good, light chicken stock
1 small tin sweetcorn
2 fillets of naturally smoked haddock
4 tbsp double cream
1 bunch chives, snipped
Salt and pepper
To serve: Crusty fresh bread

Heat a little oil in a large pan, then add the bacon and fry until crisp.

Turn the heat down to medium. Add the butter, leeks and red pepper. Cook gently until the leeks are soft. Add the potatoes and fry for a couple of minutes, then add the flour. Cook the flour gently for 2-3 minutes stirring frequently. Do not allow the flour to brown

Gradually add the chicken stock and sweetcorn and bring to a boil, then simmer for approximately 10 minutes, until the potatoes are nearly tender.
Meanwhile, skin the smoked haddock fillets, remove all the pin-bones and cut into large bite-sized chunks.

When the potatoes are just tender, add the smoked haddock and cream and increase the heat to nearly boiling. Simmer for a further 2 minutes. Remove from the heat and season to taste.

To serve:
Serve with some chives sprinkled over and some nice fresh crusty bread. The perfect winter warmer, so enjoy your efforts.