• Preheat your oven (for the brioche buns) to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Cut the carrot into 2cm chunks (peeling optional). 
• Trim and thinly slice the scallion.

TIP: You can warm the buns in the toaster if you've got one.

• Place a large pot (for the chowder) over medium-high heat with a drizzle of oil. 
• Once hot, add the onion and season with salt and pepper.
• Cook the onion until softened, 4-6 mins, stirring occasionally.
• Sprinkle the dried thyme and 2 tbsp flour (double for 4p) over the onion.
• Cook for 1 min, stirring frequently.

• Add carrots, potatoes, stock and 450ml water (double for 4p) to the pot. 
• Bring to a boil and simmer for 15-18 mins, or until potatoes are fork tender.
• Chop the fish into 4cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Add the hake to the pot and leave to simmer for 4-5 mins, until cooked through.

• While the chowder simmers, pop the brioche buns into the oven (or toaster) to warm, 3-5 mins.

• Stir half the creme fraiche (double for 4p) into the chowder. 
• Season with salt and pepper to taste.
• Add more water, in small increments, until you get your desired thickness.
• Stir well and allow to warm through.

• Dish up a hearty helping of hake and carrot chowder.
• Top with the chopped scallion.
• Serve with the toasted brioche alongside.