James Tanner serves up Haddock with buttery leeks for a mid-week supper on today’s Lorraine.

The ingredients are: 280g x natural smoked haddock skinned and bones removed, 1x tbsp olive oil, 1x sliced leek, 1x sliced banana shallot, 125ml white wine, 2 tbsp white wine vinegar for reduction, 180g unsalted butter cold cut into cubes, Squeeze of lemon juice, 2 tbsp white wine vinegar, 2 free range eggs and 1 tbsp chopped chives.