Ingredients

• 4 plum tomatoes
• deseeded and skinned and cut into petals
• 50ml/2fl oz olive oil
• 2 garlic cloves
• thinly sliced
• 2 sprigs thyme
• leaves only
• 10g fresh chives
• 100ml/3½fl oz olive oil
• 4 x 200g/7oz smoked haddock fillets
• 1 tbsp olive oil
• 25g/1oz unsalted butter
• diced
• 25g/1oz plain flour
• 200ml/7fl oz full-fat milk
• 200g/7oz strong Cheddar cheese
• 1 tsp Dijon mustard
• 1 free-range egg
• yolk only
• 2 tbsp fresh breadcrumbs
• 1 tsp Worcestershire sauce
• salt and freshly ground black pepper

Directions

• For the confit tomato preheat the oven to 90C/70C Fan/Gas ¼. Line a baking tray with parchment.
• Mix all the ingredients in a large bowl. Spread the mixture out on the lined baking tray and place in the oven for 2 hours
• checking to make sure it doesn’t dry out completely.
• For the chive oil
• blend the chives and oil in a liquidiser until smooth.
• For the smoked haddock rarebit
• season the haddock with salt and pepper and place in a hot frying pan with a little olive oil and cook for 5-6 minutes.
• In a separate pan
• melt the butter and add the flour. Cook for a couple of minutes. Gradually add the milk
• whisking constantly until you have a smooth white sauce.
• Whisk in the cheese and add the mustard
• egg yolk
• breadcrumbs and Worcestershire sauce and stir.
• Preheat the grill to high. Top the haddock with the rarebit mixture and place under the grill until golden-brown on top.
• To serve
• remove the haddock from the grill and place in the centre of the plate and put the confit tomatoes around the edge
• and season with salt and black pepper. Drizzle the chive oil over the top.