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  • 1 carrot
  • 5g dill
  • 80g garden peas
  • 40g Italian hard cheese
  • 1 leek
  • 400g potatoes
  • 1 vegetable stock cube
  • 2x 100g unsmoked basa fillets


Top, tail peel and dice the carrot. Wash the leek carefully to remove any grit from between the leaves, then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat. Once hot, add the diced carrot and sliced leek with a pinch of salt and cook for 2 min. Reduce the heat to low and cook, covered, for 5-7 min further or until softened

Meanwhile, boil a kettle. Peel and dice the potatoes. Dissolve the vegetable stock cube in 450ml boiled water

Once the vegetables have softened, add the diced potatoes and vegetable stock and bring to the boil over a high heat. Once boiling, reduce the heat to medium-low and cook, covered, for 8-10 min or until the potatoes are almost fork tender

Meanwhile, chop the dill finely. Grate the Italian hard cheese. Cut the basa fillets into large, bite-size pieces

Once the potatoes are almost fork tender, add the garden peas and cook, covered, for 3 min. Add the chopped basa to the pan and cook for 3-4 min or until cooked through

Once done, remove the pan from the heat and add the grated cheesechopped dill and 150ml milk. Season with a generous pinch of salt and pepper and give everything a gentle mix up – this is your scrummy fish chowder

Serve the scrummy fish chowder in bowls. Enjoy!


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