Instructions: Preheat grill to medium. Line a baking sheet with greaseproof paper.

1 Cut a small slice off both long sides of the potatoes. Cook in a pan of boiling water for five minutes then drain.

2 Heat 1 tbsp olive oil in a griddle pan, add the potatoes and balsamic vinegar and cook on a medium heat for about 8-10 minutes, or until the potatoes are browned and tender, and the vinegar has reduced.

3 Finely dice one third of the leek, thinly slice another third into rings and cut the remaining leek into thin julienne strips.

4 Place the diced leek in a small pan with the butter. Cook for two minutes to soften and add 125ml/4fl oz white wine and the cream.

5 Bring to a simmer, cook gently for 5-8 minutes until tender and creamy and season.

6 Place the leek rings in a pan with 125ml/4fl oz white wine, white wine vinegar, sugar, 2 tbsp olive oil and turmeric, season, and simmer to reduce the liquid by about half.

7 Add the courgettes and cook gently for a further 4-5 minutes, or until the courgettes are just tender. Stir in the tomatoes, heat through and season.

8 Crumble the cheese into a bowl and stir in the egg yolks. Heat 1 tbsp olive oil in a small frying pan.

9 When hot, add the cod and cook on one side for 1-2 minutes, or until seared. Put the fish on to a baking sheet, seared side down, and spoon the cheese mixture on top.

10 Grill for about 5-8 minutes, or until the fish is cooked through and the cheese has melted and browned.

11 Fill a deep pan one third full with vegetable oil and heat. When hot, add the leek strips and deep fry until golden and crisp.

12 Drain the leeks on kitchen paper and sprinkle with curry powder. Sit the fish in the centre of a serving plate.

13 Arrange the potatoes and small piles of the creamed leeks, deep fried leeks and leek, courgette and tomato mixture around the edge of the plate.

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