The Backyard Cook

Ingredients

• 1.2 kilograms red kumara, peeled and chopped
• 4 tablespoons butter
• ½ cup cream
• ½ cup milk
• 2 tablespoons butter
• 5 tablespoons plain flour
• 1½ cups milk
• ¼ cup white wine
• 4 tablespoons finely chopped chives
• salt and pepper for seasoning
• 1 tablespoon olive oil
• knob of butter
• 2 celery stalks, finely chopped
• 1 onion, finely diced
• 1 carrot, peeled and finely diced
• 1 large leek, quartered and sliced
• ¼ cup cream
• 350 grams white fish, cubed (I used Tarakihi)
• 1 cup frozen peas
• 400 grams smoked fish, flaked
• Parmesan cheese, for grating