Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.

Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender.

Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden.

Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.

Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.

In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.

Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.

Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.

Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring.

If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon

To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread.

Preheat the oven to 200C/180C Fan/Gas 6.

Heat 2 tablespoons of olive oil and 75g/2¾oz of butter in an ovenproof casserole. Once hot, add the chicken thighs skin-side down and cook for 3–4 minutes on each side until browned.

Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.

To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked. Pour in the brandy and white wine, stir and cook until slightly reduced. Stir in the mustards and crème fraîche. Add the tarragon leaves and wild garlic and cook until wilted. Place the cooked chicken thighs in the sauce.

Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.