Firstly, in a sauce pan place the milk, fish stock and cream and bring to the boil. After, turn down to simmer and add the haddock. Poach for 6-8 minutes until cooked, remove and set aside.
In another pan, begin by melting the butter and stirring in the fl our, continuing to cook for 1-2 minutes.
Now gradually add the cooking liqueur, making sure you continue to stir well.
Add the 150g of Orkney cheddar along with salt and pepper.
Butter an oven proof dish and rub with the garlic clove.
Place the poached haddock from earlier on top on the spinach, with the halved cherry tomatoes surrounding the fish. Top with the cheese sauce and sprinkle with both the bread crumbs and thyme leaves.
Finally, use the last of the remaining cheese on top and grill until golden.