• 4 eggs, at room temperature 
• 1 knob of butter 
• 1 tablespoon extra-virgin olive oil 
• 1 large leek, trimmed and thinly sliced 
• 150g of streaky bacon cut into smallish pieces
• 2 garlic cloves, peeled and sliced 
• half a medium celeriac peeled and cut into 1 cm cubes
• about 750ml of Fish or veg stock
• 150ml double cream
• 200g naturally smoked haddock, skinned, boned and cut into slices 
• 1 small bunch of parsley, roughly 
• Salt and freshly ground black pepper 

Bring a small pan of water to the boil. Add the eggs and boil for 6 1⁄2 minutes so that the yolk will be soft, but not runny. Remove the pan from the heat, drain away the hot water and cover the eggs with cold water to stop them cooking further. Set aside. 

Melt the butter with the oil in a heavy-based pan over a medium heat. When it’s bubbling, add the bacon pieces. Fry them gently for 4 – 5 minutes or until they just start to crisp round the edges. Now add the leek, celeriac cubes and garlic. Fry gently for further 10–12 minutes, until the celeriac is beginning to soften and the leek and garlic are soft but not coloured. Pour in the stock and bring the soup up to a simmer. Simmer for 12 – 15 minutes or until the celeriac is nice and tender. Add the cream and bring the contents of the pan back up to a simmer. Then, add the fish and the chopped parsley and cook for a further 2–3 minutes more, until the fish is lightly cooked. Then, remove the pan from the heat, taste and adjust the seasoning, if necessary. 

Peel the eggs and halve them. Ladle the chowder into four bowls, making sure that everyone gets two egg halves. Season lightly and serve.