Cheesy Smoked Haddock Pots with Soda Bread Loaves

Cheesy Smoked Haddock Pots

Serves 6


150g / 5 ½ oz medium vine tomatoes

300g / 9oz skinless and boneless smoked haddock fillet

150ml / ¼ pint double cream

1 ½ tbsp. snipped chives

3 tbsp grated Parmesan

35g / 1 ¼ oz grated Gruyere cheese



Preheat the oven to 200C / Fan 180 / Gas 6. Score a cross in the bottom of each of the tomatoes and put them in a bowl. Cover with boiling water and leave for 1 minute, until the skins start to split. Drain and slip off the skins, quarter, deseed and cut into strips.

Cut the haddock into bite sized pieces, then divide the fish and tomatoes between 6 small ovenproof dishes. Season with freshly ground black pepper and spoon about 2 tbsp of double cream into each dish.

Scatter with chives, then pile the cheese on top. Place on a baking tray and bake in the oven for 15-20 minutes until the sauce is bubbling and the tops are golden. Serve with little soda bread loaves.


To get ahead: Prepare the pots ready cook up to 2 days ahead and store in the fridge.


To freeze: Not suitable

Soda Breda Loaves

Makes 6 individual loaves

10g / ½ oz butter

115g / 4oz plain flour, plus extra for dusting etc

115g / 4oz plain wholemeal flour

½ tsp bicarbonate of soda

½ tsp salt

200ml / 7fl oz buttermilk


Preheat the oven to 200F / Fan 180C / Gas 6. Lightly grease 6 x mini loaf tins. Sieve both the flours into a large bowl. You will have some of the wholemeal left in the sieve but just tip that in at the end. Add the butter and rub it in with your fingertips. Stir in the bicarbonate of soda and salt. Pour in the buttermilk and 1 tbsp of tepid water. Briefly mix the ingredients to make a soft dough.

Turn the dough out on to a floured surface and gather together. Cut the dough into 6 equal size portions (about 75g / 3oz), shape each into a loaf shape and put into the tins( if you don’t have the tins then just shape freeform loaves). Sprinkle the tops with a little flour and bake for 15 minutes or until well risen and golden brown. Transfer to a wire rack to cool.

To get ahead: The soda bread is best eaten fresh, but if wrapped will keep for 1-2 days.

To freeze: The soda bread can be frozen on the day it is baked for up to 1 month. Defrost and warm through before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *