Preheat the grill to its highest setting.
Place the smoked haddock fillets into a pan and pour over 1 litre of milk and the bay leaves.
Poach the fish over gentle heat for 4-5 minutes until cooked through.
Strain 50ml of the poaching milk into a jug and discard the rest of the milk and bay leaves.
Transfer the fish to a grill tray and keep it warm.
Heat the reserved 50ml of milk in a saucepan and melt the cheese into it.
Stir in the breadcrumbs and flour and cook for 2-3 minutes while stirring.
Cool the mixture then whisk in the Worcestershire sauce, egg, egg yolk, and mustard powder.
Spread the sauce over the fish and grill for 1-2 minutes until bubbling and golden.
Caramelise the sugar in a frying pan until light golden-brown.
Add the chopped tomatoes, vinegar, sultanas, and thyme and cook for 2-3 minutes.
Mix the olive oil and chives together and season with salt and pepper.
Arrange sliced tomatoes on plates, top with chutney, the fish, and chive oil.