SMOKED HADDOCK WITH RED PEPPER MELT, ROMANESQUE WITH BLACKSTICKS BLUE AND ROCKET SALAD

Ingredients: Red Pepper Melt

One tablespoon olive oil

One small onion – roughly chopped Two cloves garlic Two red peppers – roasted

100g Lancashire cheese Romanesque Salad

One small Romanesque cut into florets

One small cauliflower cut into florets

Four tablespoons balsamic vinaigrette

Handful of rocket leaves

Two tablespoons croutons

100g Blacksticks blue cheese One head of chicory One tablespoon olive oil

Four 180g fillets natural smoked haddock Method: 1. For the red pepper melt – in a small saucepan heat the olive oil and fry the onion and garlic together for five minutes until softened. De-seed the peppers and add to the pan, fry briefly then blend in a food processor until smooth, add the cheese, blend again. Season to taste. 2. For the Romanesque – have a pan of water boiling, blanch the Romanesque and cauliflower until al dente refreshing in ice-cold water.

Drain, then place in a bowl – add the balsamic dressing and season, then toss gently.

Arrange on individual plates adding the rocket, chicory, croutons and cheese broken over the salad. 3. When ready to serve – lightly oil a tray and place on the haddock drizzling more oil over the top. Grill under a hot grill for 4-5 minutes, add the pepper melt on top and grill for a further minute, serve on top of the salad – enjoy!