MACKEREL AND SPINACH CHOWDER
Ingredients (serves two generous portions):
1 tbsp oil
1 tbsp flour
50g frozen spinach
200g tinned potatoes
First, heat the oil in a pan. Dice or slice the onion, add with the flour, stir well and cook on a medium heat for a few minutes to soften.
Make up the milk if using milk powder, by adding two teaspoons to 200ml water – or use ‘normal’ milk if preferred. Add to the onions and stir in well to remove any lumps. Pour in the water.
Add the mackerel, broken into chunks, spinach, sweetcorn and diced potatoes. Crank the heat up to full power to bring to the boil, then reduce to a simmer. Simmer for 15 minutes or until the potatoes are soft and the sauce is thick and creamy.
Jack Monroe. Twitter: @MsJackMonroe