300g/10½oz celeriac, cut into 1cm/½in cubes
350g/12oz leek, roughly sliced
400g/14oz frozen mixed vegetables
400g tin butter beans, drained and rinsed
½ tbsp cornflour (or plain flour)
salt and freshly ground black pepper
3 tbsp dried mixed herbs
1 tbsp fennel seeds (optional)
2 tbsp olive oil, plus extra for drizzling
1 vegetable stock cube
300g/10½oz frozen white fish (thawed), cut into thick chunks
50g/1¾oz day-old bread, crackers or mixed nuts, roughly blended into crumbs