Smoked haddock & Cheddar on toast

Cut the haddock into 3cm, or bitesized, pieces. Melt the butter in a large nonstick frying pan over a medium heat, then add the fish and turn the pieces over as they cook. You want them to be pale gold but still a little raw in the middle – about 4-5 minutes should work. Add the cream and simmer until reduced to just coat the fish. Season, then add the chives and remove the pan from the heat. Preheat the grill while it cooks.

Grill the bread on both sides until pale gold – it’s important not to get it too dark as you’re going to cook it more. Butter the toast and put the slices on a parchment-lined baking tray, preferably one with a lip.

Spoon the haddock mixture on top of each slice, completely covering the toast. Sprinkle with the cheese and grill for 1-2 minutes, or until golden on top and the haddock is cooked through, opaque and flakes easily. Grind some black pepper over the top and serve.