SWEETCORN, SWEET POTATO AND CASHEW NUT CHOWDER

2 tbsp vegetable oil
55g unsalted cashew nuts, roughly chopped
30g butter
2 onions finely chopped
2 sticks celery finely chopped
salt and freshly ground black pepper
1 1/2 tbsp plain flour
720ml summer vegetable stock
1 large potato cut into 1 cm pieces
1 sweet potato, cut into 1cm pieces
4 large, fresh sage leaves, very finely chopped
4 cobs of sweetcorn, kernal removed

Heat the oil in a large, heavy saucepan. Add the cashew nuts and fry over a low heat for 1 minute or until lightly browned. Remove the nuts with a slotted spoon and drain on kitchen paper. Set aside.
Add the butter to the pan and when foaming, stir in the onions and celery. Season with salt and pepper and cook over a very low heat for 10-15 minutes or until the onions are soft and transparent. Stir in the flour and cook for 1 minute until it turns a pale biscuit colour. Add the stock and bring to the boil.
Add the potato to the pan, lower the heat and cook for 3 minutes. Add the sweet potato and sage and continue to cook for a further 5 minutes.
Stir in the sweetcorn and simmer gently for a further 2-3 minutes until the potatoes are beginning to break up. Adjust the seasoning to taste. Serve the chowder in warm soup bowls with cashew nuts sprinkled over the top.