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1
Preheat the oven to 200C/Gas 6.
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2
Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning.
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3
Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
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4
Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high.
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5
Grease it well with butter.
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6
Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
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7
Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly.
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8
Season, then place the haddock pieces on top.
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9
Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
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10
Add the rest of the leeks and top with the sliced tomatoes.
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11
Pour the rest of the dairy over the top.
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12
The top layer of leeks should be just about covered, but the tomatoes don't need to be.
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13
Cover the dish in foil and bake for 30-40 minutes.
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14
Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.
