• 25g/1oz butter

  • 75g/2¾oz potatoes, sliced

  • 1 shallot, sliced

  • 1 tomato, chopped

  • 5 tbsp white wine

  • 150ml/5¼fl oz chicken stock

  • 1 slice of Parma ham, cut into small pieces

  • 25g/1oz Dover sole fillet, cut into pieces

  • 75g/2¾oz sweetcorn

  • 3 tbsp double cream

  • 1 tbsp fresh chives, chopped

  • salt and freshly ground black pepper


  • 1.

    Place the butter, potatoes, shallot and tomato in a large pan and sweat over a medium heat for two minutes.

  • 2.

    Add the white wine and chicken stock and cook for a further ten minutes.

  • 3.

    Add the Parma ham, Dover sole pieces and sweetcorn and simmer for three minutes.

  • 4.

    Stir in the cream and chives and season to taste.

  • 5.

    Serve in a large bowl.

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