This is a delicious warming pescatarian stew rather than a soup, introducing some Japanese ingredients to a British classic smoked fish dish. Whilst not normally a fan of vegetarian/vegan meat substitutes, the ‘THIS’ range is one of the good ones that is widely available in the UK, that gives extra richness to this recipe, but it will be lovely without. However, the lemon zest isn’t optional, it adds a subtle, yet complex tang to the final flavour. It freezes well, just defrost and reheat in the oven.

20g butter/butter substitute

120g plant-based “bacon” lardons (optional)

1 red onion, peeled and finely chopped

Large bunch of parsley, leaves and stalks separated and finely chopped

2 tbsp chives, finely snipped

300g peeled floury potatoes, cut into a 1 cm dice

140g peeled sweet potatoes, cut into a 2 cm x 1cm batons

100ml dry white wine

100ml sake (or more white wine)

2 heaped teasp white miso diluted in 250ml boiling water

200g leeks, whites only, finely sliced in

400g smoked haddock, skin off and deboned, cut into 2 cm chunks

Pinch of cayenne

2 heaped tbsps crème fraiche (or double cream)

Grated zest of 1 lemon

To serve:

A green salad

• Using a large, lidded saucepan or wok, melt the butter and fry the lardons for 3-4 minutes over a high heat until crispy. Turn the heat down and add the onion, parsley stalks and chives for 10 minutes until softened but not browned

• Add the potatoes, miso water, wine and sake and season well with a little salt and lots of pepper. Bring to a simmer, then to down to a gentle bubble and cook with the lid on for 15 minutes. Stir in the leeks, put the lid back on and cook for a further 8 minutes

• Finally, add the fish,along with the cayenne, lemon zest and crème fraiche. Cover again and cook for 5 minutes until the fish is just done. Sprinkle with the parsley leaves and serve immediately in bowls with a side salad