Lisa Faulkner and John Torode served up a tasty smoked haddock chowder traybake with pancetta, leeks, sweetcorn and focaccia croutons on John and Lisa’s Weekend Kitchen.

The ingredients are: 4 smoked haddock fillets, skin removed, 500g baby new potatoes, 1-2 leeks sliced, 2 corn on the cobs , 150g pancetta, 250g full fat Crème fraiche , 2 slices focaccia croutons, or any desired bread, sliced into small chunks, 500g frozen peas , 200ml stock, Handful of chopped parsley and Lemon wedges, to serve.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.