Preheat the oven at 180C/ 170C fan / gas 4. Measure out both types of flour, a pinch of salt and the bicarbonate of soda into a mixing bowl. Make a well in the middle

Mix the butter milk, egg and honey until we'll combined.

Pour the buttermilk mixture into the well made previously in the dry ingredients. Mix the ingredients together until they form a dough. You may need to add a little water to get all the ingredients to combine, but you do not want a wet dough.

Shape the dough into a ball and place on a baking tray. Dust the top with flour and cut a cross into the ball to about half way down.

Place the bread in the oven and cook for 45 minutes. When done cool on a wire rack.

While the bread bakes cover the potato with water in a saucepan and leave to boil until the potato is soft.

Pour the milk ans cream into the saucepan add the bay leaf and the fish fillets. Bring to the boil and then turn down to a simmer and leave to simmer for about 20 minutes until the fish is cooked, stiring occasionally.

Steam the muscles and cockles in a sauspan with in about 2cm of boiling water for 3-4 minutes with the lid on. Afterwards strain the shellfish.

Finely slice the onions and gently fry in some melted butter until soft. Then peel and crush the garlic cloves and add to the onions. Fry for a further minute.

Then add the drained sweetcorn and chopped runner beans to the onions. Once the potato is cooked. Drain the water ans chop the potato into medium sized chunks and add to the veg. Continue to fry the veg until the runner beans are softening.

Once the fish fillets have cooked remove for the milk and making sure any skin is removed flake the fish into small chunks.

Remove any skin which may have formed on the milk and add the onions and veg to the milk. Simmer for a further 10 minutes.

Add the fish and shellfish to the milk and veg. Season well with salt and pepper and add the parsley. Simmer for a further 10 minutes.

Then serve with you're freshly made soda bread, freshly cracked black pepper and fresh paresly.