Niall McKenna shows you how to transform humble spuds into a feast.

What you’ll need:

1 onion diced

500g Glens of Antrim White Potatoes, cut into half–inch cubes

4 cloves garlic, chopped

400g smoked bacon, chopped

1 leek, diced

50g flour

500ml chicken stock

500ml cream

100g cod

150g salmon

150g pale smoked haddock

18 clams

16 mussels

Lemon

20g chopped parsley

SERVES 6

Place butter in pot and melt, followed by the bacon and gently colour. Add chopped leek, onion and garlic and cook until soft. Add potatoes and add in flour to make a roux. Stir gently until the flour is cooked out (approximately 10 minutes).

Add chicken stock and stir, season and cook for 45 minutes on a gentle heat. Add cream, fish and shellfish and cook for six minutes.

Check for seasoning and finish with a squeeze of lemon and a sprinkling of chopped parsley.