FATHER’S DAY BRUNCH

Smoked haddock rarebit

YOU WILL NEED

PREPARATION AND COOKING TIME 40 minutes

SERVES 2

✔ 300g undyed smoked haddock fillets, skinned ✔ 1 bay leaf ✔ 1 garlic clove ✔ 3 sprigs fresh thyme ✔ 100ml whole milk ✔ 25g unsalted butter ✔ 1/2 small leek, thinly sliced (remove dark green top and discard) ✔ 25g plain flour ✔ 50g mature Cheddar cheese, grated ✔ 1/2 tsp Dijon mustard ✔ 1/2 tsp ground white pepper ✔ 2 thick slices sourdough bread To serve ✔ 2 poached eggs ✔ 6 rashers dry-cured streaky bacon, grilled until crisp ✔ 2 plum tomatoes, halved ✔ 30g watercress

DIRECTIONS

■ Preheat the oven 190ºC/Fan 170ºC/Gas Mark 5. Put the haddock into a pan, add the bay leaf, garlic and thyme, then cover with the milk. Bring it to a simmer, then gently poach the haddock for 3