• Heat the over to 180ºC
• Slice the cherrry tomatoes in half and place in a small oven dish. Lightly coat with the olive oil and sprinkle with salt and pepper.
• Bake for 15 minutes

Rice

• Peel, slice and chop the shallot. Heat a knob of butter in the pan and sweat the shallot on a low to medium heat.
• Add the rice, curry powder, a pinch of salt and pepper and stir through the shallots for a 2 minutes then add the water and cover turn up the heat to medium and bring to the boil and cover.

Haddock

• Wash the fish and pat dry with paper towel.
• Season with salt and pepper and dust with flour
• Heat up a tablespoon of butter in large flat frying pan or skillet to a medium heat. Cook the fish for 3 to 4 minutes per side depending on thickness.
• Chop up the remainder of the butter into a few small pieces and stir through the rice just before serving. If you have a serving ring, then add the rice to the rings directly on the plate and lightly press to surface to flatten. Serve the tomatoes and haddock and garnish with parsley