After a brisk walk on a crisp day, there's nothing to beat a lovely chowder. This one is simple to make, and the cream gives the dish a deliciously luxurious finish.
1.Trim the leeks, split lengthways and slice into 2cm rounds. Put them into a large saucepan with the butter and fry gently in a large saucepan over a low heat for 5 minutes.
2.Add the potatoes, water, and the stock cube. Bring to the boil and cook vigorously for 20 minutes before adding the seafood mix & cream.
3.Bring back to a simmer and cook gently for 5 more minutes before adding the herbs and seasoning with the salt and pepper.
4.Serve piping hot with brown bread and butter.