James Martin's poached haddock with Welsh rarebit

James brings us a classic recipe perfect for tonight’s tea, using an award winning cheddar he picked up while judging a selection of 5,000 cheeses this week at the International Cheese Awards.

Get the recipe for his tasty Poached haddock with Welsh rarebit.

Ingredients

2 x 7oz Smoked Haddock Fillets (un-dyed)Salt and freshly ground black pepperOlive oil for frying

For the Welsh rarebit:

1 egg yolk1 tsp mustard English1 tbsp flour1 tsp Worcester sauce1 tsp Tabasco sauce250 ml milk50 ml beer550g Strong Cheddar cheeseknob of butter10 g fresh Chives4 Tomatoes, thinly sliced

Method

• Season the haddock well and place in a hot frying pan with a little olive oil and cook for about 5-6 minutes.

• Place the egg yolk, mustard, flour and a dash of both Worcester and Tabasco in a bowl. Stir in the milk and beer and season well. Grate the Cheddar cheese and fold into the mix.

• Preheat the grill to a high heat and top the haddock with the rarebit and place under the grill until golden brown on top.

• Remove the haddock from the grill and place in the centre of the 2 bowls and put the thinly sliced tomatoes around the edge. Drizzle with olive oil and chopped chives.