Serves four

1 onion, finely chopped

1 leek, washed and sliced

2 carrots, cubed

1tbsp rapeseed oil

1 large potato, diced

850ml vegetable stock

175g frozen sweet corn

140g white crab meat

4tbsp creme fraiche

1tsp chives, chopped

  • Put the onion, leek and carrots in a large pan, add the rapeseed oil and cook over a medium heat for five minutes, stirring regularly until soft.

  • Add the potato and stock and simmer for 10-15 minutes until the potato is tender.

  • Tip in the sweet corn and crab meat, cook for two minutes.

  • Remove from the heat and stir in the creme fraiche and season to taste.

    • To serve, place in warmed bowls, sprinkle with chives and serve with brown bread.