Serves 4

1 medium onion, skinned and finely chopped

225 g (8 oz) streaky bacon, diced

25 g (1 oz) English butter

225 g (8 oz) potatoes, peeled and cut into 1 cm (1/2 inch) cubes

30 ml (2 level tbsp) flour

600 ml (1 pint) chicken stock

568 ml (1 pint) milk

salt and freshly ground pepper

450 g (1 lb) fresh peas, shelled (enough to yield 225 g (8 oz) peas)

50 g (2 oz) English Cheddar cheese, grated

snipped fresh chives and fresh single cream to garnish

1. In a large saucepan fry the onion and bacon together in the hot butter until golden. Stir in the potato and continue cooking for 2 minutes.

2. Add the flour to the pan, stirring, cook for 1 minute and gradually stir in the stock and milk. Season well. Bring to the boil, cover and simmer for 1 5-20 minutes until the potato is tender.

3. Add the peas, bring back to the boil and continue simmering, covered, for another 10 - 15 minutes until the peas are cooked.

4. Serve chowder sprinkled with grated cheese, snipped chives and a swirl of fresh cream. Accompany with buttered oat cakes or brown baps.