Smoked Haddock Rarebit

James Tanner cooks up a Good Friday treat in the kitchen on today's show - with smoked haddock rarebit

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Serves: 2

Ingredients

250g natural smoked haddock1 clove chopped garlic180g strong cheddar cheese80ml of milkPinch of paprika1 tbsp plain flour1 tbsp breadcrumbs1 tbsp English mustardDash of Worcestershire sauce1 egg300g spinach30g butter10 cherry tomatoes on the vine2 tbsp balsamic vinegar1 tbsp olive oil

Method

• In a saucepan melt the cheese, milk, paprika and chopped garlic until smooth then add the flour, breadcrumbs and mustard and cook over a gentle heat for 5 minutes. Leave to cool slightly then mix in 1 egg and set aside

• Put the tomatoes on a tray. Season and add olive oil and vinegar and roast in oven at 200c for 5 minutes

• Add a splash of oil to hot non-stick pan. Season haddock and sear fish for 1 minute each side then remove from pan. Place on an oven tray and spoon the rarebit mixture on top. Pop under a hot grill to brown slightly, this should take around 1 minute

• While the fish is cooking sauté spinach in a hot with a knob of butter and seasoning. Drain well and put in the middle of plate, put haddock on top and arrange tomatoes around, drizzle the balsamic and oil from the tomato tray around fish, serve with new season potatoes

The Easter eggs on the Lorraine set throughout the cookery section were provided by Hotel Chocolat