Seafood Chowder – Method:

1. In a large pot heat the butter and sauté the onions, carrots, celery & leeks for about 5 – 6 minutes.
2. Add the fish stock, salt & pepper, gentle simmer for 15 minutes.
3. Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.
4. Add cream and simmer for 5- 6 minutes
5. Garnish with chopped dill and serve.

Fish Stock – Method:

1. Melt butter in a thick bottomed pan
2. Add the sliced onion, the well washed fish bones and remainder of the ingredients except water
3. Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes
4. Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

Cheese and Mustard Scones – Method:

1. Mix all dry ingredients
2. Add butter & grated Cheese
3. Add buttermilk and mix well
4. Knead well and cut to size
5. Brush with egg wash and cook for 12/15 minutes at 220*c

Image Kindly supplied by Susan Holding of littlefrenchbakery.com