This is a great recipe if you have cheese or milk that's about to go out of date.


  • 4 portions smoked haddock
  • 4 vine ripe tomatoes
  • 1 tblsp fresh thyme leaves
  • balsamic vinegar
  • sugar
  • salt and black pepper
  • 100 g wild rocket
  • welsh rarebit
  • 200 g strong cheddar
  • 50 ml milk
  • 2 tblsp bread crumbs
  • 15 g flour
  • 1 egg
  • 1 tsp english mustard
  • 1 splash worchester sauce


  • Melt the cheese in the milk add the flour, bread crumbs and mustard and cook on a low heat for 1-2 minutes.
  • Blend in the egg and worchester sauce in a small blender. Roll out between two sheets of greaseproof paper to about 5mm thick and allow the mix to set in the fridge.
  • Slice each tomato into 6 slices and spread out on a large baking tray sprinkle with sugar, salt, pepper, thyme leaves, balsamic and olive oil and place in the oven on its lowest setting for 20 minutes.
  • Grill the haddock when half turn it over and place a piece of rarebit on top and grill until golden brown. Arrange the tomatoes in a circle on the plate, top with the haddock and some lightly dressed rocket leave.

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