Sweetcorn and Potato Chowder

Recipe adapted from the F-Plan Diet Book, by Audrey Eyton. If cooking this in bulk, divide into portions of just over 250ml (8 fl oz, 1 cup), cool and freeze.

Serves 4-6

• 550g (20 oz) potatoes
• 1 large onion
• 1 sweet green bell pepper
• 125g (4oz) mushrooms
• 2 cloves garlic
• 2 stock cubes
• 285g (10oz) sweetcorn kernels (1x326g can, drained and rinsed)
• 1 bay leaf
• 1 tsp mild mustard (eg garlic mustard)
• ½ tsp dried thyme
• Black pepper to taste

1. Peel and chop the potato, onion and green pepper. Slice the mushrooms, halving them first if they are large. Chop the garlic finely.

2. Dissolve the stock cubes in a pan with 1 litre (35 fl oz, 4 ½ cups) water. Bring to the boil, then add everything else except the mustard, herbs and seasoning. Simmer for about 25 minutes until the vegetables are just tender.

3. Add the mustard and thyme, and simmer 5 minutes more. Season to taste with black pepper and serve.