• 2 plum tomatoes (seeded and diced)
  • 450 g smoked haddock fillet (skinned and cut into cubes, undyed if possible)
  • 100 g cheddar (grated)
  • 300 ml cream
  • freshly ground black pepper
  • white bread rolls and sticks with butter, to serve


  • Preheat the oven to 180°C (350°F/Gas 4). Scatter half the tomatoes among four individual ovenproof dishes.
  • Arrange the smoked haddock on top and sprinkle over half of the cheese.
  • Scatter over the remaining tomatoes, season with pepper and pour over the cream.
  • Arrange on a baking sheet and bake for 15-20 minutes until the smoked haddock is completely tender and the top is bubbling and golden brown.
  • To Serve:
  • Place the smoked haddock smokey dishes directly on the table.
  • Arrange the bread rolls and sticks in a separate basket and put on the table with a small pot of butter, then allow everyone to help themselves.