1 tsp chopped fresh basil
½ butterhead lettuce, leaves removed and washed
1 tsp chopped chives
½ head fennel, thinly sliced lengthways on a mandolin
½ garlic clove, thinly sliced
1 tsp chopped fresh parsley
5 radishes, sliced
1 shallot, finely chopped
1 tsp chopped fresh thyme leaves
20ml/¾fl oz French dressing
15²µ/½´Ç³ú plain flour
2 tbsp white balsamic vinegar
1 bay leaf
10 black peppercorns
salt and freshly ground black pepper
30g/1oz honey
50ml/2fl oz vegetable oil
40²µ/1½´Ç³ú butter
50g/1¾oz mature cheddar cheese, grated
4 free-range eggs, beaten
300ml/10fl oz whole milk
100²µ/3½´Ç³ú smoked haddock, preferably Arbroath Smokie haddock
100²µ/3½´Ç³ú smoked salmon