(Serves four)

1 tbsp olive oil
60 g salt pork, or streaky bacon, chopped
1 onion, chopped
1 large potato, diced
1 large carrot, diced
Salt and pepper
300 ml chicken or vegetable stock
400 ml milk
150 ml sweet corn, canned and drained or frozen
170 g can white crab meat, drained
1 tbsp chopped parsley plus extra for serving
300 g small peeled fresh prawns, or frozen and defrosted
100 ml cream

Heat the oil in a large pan, add the salt pork and onion and fry until the onion is starting to soften. Add the potato and carrot and a pinch of salt, lower the heat, cover the pan and let the vegetables cook gently for 10 minutes, stirring from time to time.

Pour in the stock and milk and bring back to the boil, lower the heat again, season with pepper and simmer until the vegetables are tender. Stir in the sweet corn, crab meat and parsley and cook for two minutes, then add the prawns and cream and cook for two minutes more. Taste and season as necessary, then serve in warm bowls and sprinkle with chopped parsley.