Instructions: 1 Preheat the grill. Cut the potatoes into cubes and place in a pan of boiling salted water, cover and simmer for 8-10 minutes until just tender.

2 Peel the tomatoes, remove the seeds and dice the flesh. Place in a bowl and add a little oil, snip in 1 tbsp chives and add the balsamic vinegar.

Set aside to allow the flavours to combine.

3 For the Sauce: Melt a knob of the butter in a small pan. Stir in 2 tsp flour and cook for another minute, stirring. Gradually pour in the cream, stirring until smooth after each addition.

4 Bring the sauce to the boil, reduce the heat and simmer for another minute or two until thickened and smooth. Season to taste.

5 Finely grate the Cheddar and stir half into the sauce with the mustard

(reserve the rest for later).

6 Melt a knob of the butter in the heated pan. Crush in the garlic clove and cook for another 30 seconds, stirring.

7 Add the spinach with just the water that clings to the leaves and cook for a few minutes or until the spinach has wilted and is completely tender.

Season to taste and add a grating of nutmeg. Push out any excess water and keep warm.

8 Heat a frying pan until searing hot. Cut the haddock into two even-sized portions and lightly score the skin. Place the remaining flour on a plate.

Season generously and lightly toss in the flour.

9 Heat a little oil and a knob of the butter to the frying pan. Add the haddock fillets skin-side down and sear for a minute or so, reduce the heat and cook another 5-6 minutes, turning once.

10 Drain the potatoes and return to the pan to dry out. Add a knob of butter and a little oil and cook for about five minutes until crispy, tossing occasionally.

11 Heat another frying pan. Slice up the mushrooms. Add a knob of butter and a little oil to the heated frying pan and saute the mushrooms for 2-3 minutes until just tender. Add a squeeze of lemon juice and season.

12 Cut the smoked salmon into small thin strips. Set aside. Place a cooking ring on a serving plate and spoon in half the spinach. Add half the mushrooms pressing down with the back of a spoon to make a layer, then spoon over a little of the sauce.

13 Carefully remove the cooking ring, arrange the crispy haddock fillet on top, spoon over a little more of the sauce and sprinkle over some of the remaining cheese. Cook under the grill if time allows or use a blow torch.

14 Scatter the potatoes around the edge of the plate and inter-weave with mounds of the tomato mixture, topping each one with a criss-cross of smoked salmon. Serve at once.

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