Smoked Haddock Welsh Rarebit

1. Preheat the grill to high
2. Poach the haddock in milk for 3 to 4 minutes, and then drain.
3. Gently melt the cheese in a pan, add all the remaining ingredients, gently allowing it to bubble. Chill in a shallow tray.
4. Place the haddock into ovenproof dishes, top with the rarebit, then grill until bubbling and slightly charred.
5. Lay the tomatoes onto plates, drizzle over with the chive and oil. Finish by topping with the fish.

Baked Arbroath Smokies

1. Preheat the oven to 200C
2. Wrap the fish in paper, dot with butter, then pop on a tray and bake for 10 minutes.

Haddock with clams mussels and samphire

1. Heat the oven to 200C
2. Lightly salt the fish for 10 minutes, then brush off.
3. Butter a small baking tray, and then sit the fish on top. Roast for 8 minutes.
4. To cook the sauce, pop the shallot, wine, clams, mussels, tomato and cream in a pan with a lid , and proceed to cook for 3 to 4 minutes.
5. To serve, spoon the sauce onto plates and top with the fish.