Creamy Cod Bisque

Heat the butter in a large saucepan set over a medium heat until hot. Add the onion, garlic, and potato, and fry for 6-7 minutes until softened.

Stir in the curry powder and cook for a further minute.

Cover with the milk and stock, cooking until simmering. Pour into a slow cooker and cover with a lid.

Cook on low for 4 hours or until the potatoes are very tender. Blend with an immersion blender or in a food processor until smooth, returning the soup to the slow cooker.

Add the courgette, cream, and cod, stirring well. Cook on high for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat the grill to hot and grill the bacon for 2-3 minutes on both sides until golden and crisp. Remove from the grill and drain on kitchen paper, breaking into pieces once cool enough to handle.