Smoked haddock, leeks and sherry caramel

Use good-quality canned beans, if you prefer – just boil the leeks in water until cooked through and then add to the beans. Instead of making sherry caramel, you could just dress the salad leaves with sherry vinegar and olive oil.

1 HOUR 30 MINUTES | SERVES 4 | EASY | GF

leeks 2 dried white beans (haricot, butter or coco) 450g, soaked overnight

extra-virgin olive oil 3-4 tbsp, plus extra to serve

thyme leaves chopped to make 1 tsp

natural smoked haddock 4 x 150g

unsalted butter 40g, softened

sea salt flakes mixed salad leaves 4 handfuls

CITRUS DRESSING lime, orange and lemon 1 of each, segmented red, white, apple cider or moscatel vinegar 1 tbsp

shallot ½ long, finely diced

garlic 1 small clove, finely grated

ginger 21/2cm, finely grated

extra-virgin olive oil 150ml

SHERRY CARAMEL

caster sugar 135g fino, manzanilla or oloroso sherry 250ml sherry vinegar 250ml

1 To make the citrus dressing, squeeze the juice from the fruits. Mix the vinegar and shallot, and leave for 20 minutes. Add the garlic, ginger, olive oil and juice, and whisk. Cut each segment into 3 and add to the bowl with some salt.

2 To make the sherry caramel, combine the sugar and 200ml of water in a pan over a medium heat. Cook for 5-10 minutes or until the sugar melts into a deep golden-brown caramel – don’t stir while cooking, just shake the pan to move the sugar around or you risk crystallising the caramel. Take the pan off the heat and carefully add the sherry and vinegar – be careful, it will spit. Put back over a low heat and once any hard caramel pieces have dissolved, turn up the heat and cook until syrupy.

3 Trim off the dark green part of the leeks. Cut the remaining light green and white part into 2cm rounds. Wash both thoroughly. Drain the beans and tip into a large pan with the dark green leeks. Cover the beans with about 8cm of water. Put over a high heat and bring to the boil, then turn down the heat to a gentle simmer and skim off any scum. Simmer for 30 minutes then add the sliced leeks and cook gently for 20 minutes.

4 Check the beans are completely tender. Once cooked, drain and put back into the pan. Remove the dark green parts of the leeks and discard.

5 While the beans are still warm, season generously, drizzle with 3-4 tbsp of extra-virgin olive oil and add the thyme, and toss. Cool to room temperature. Meanwhile, heat the oven to 200C/fan 180C/ gas 6 and line a baking sheet with baking paper.

6 Smear the haddock portions with the butter and season with sea salt, then put on the tray, skin-side up, and cook for 8-10 minutes or until just cooked through.Toss the salad leaves with 3-4 tbsp of citrus dressing and a pinch of sea salt. Put some cooled beans and leeks in the centre of each plate, drizzle with a little more olive oil and season. Top with some of the salad. Peel the skin away from the haddock and put onto the beans. Drizzle over the sherry caramel to finish.

PER SERVING 917 kcals | fat 23.3G | saturates 7.5G carbs 93.4G | sugars 42.4G | fibre 27.7G | protein 55.2G | salt 1.8G