Omelette Arnold Bennet

(Delia Evans)

Serves two but can be doubled up for 4/6. This

is a quick and easy supper or lunch, apparently

invented by Arnold Bennett whilst at university

as the only means of cooking for himself was by

up ending his two bar little electric fire and using that!

* Poach 6oz of smoked haddock fillet in enough milk to just cover until just cooked
remove from heat and strain off liquid into a jug (you will need a little of it later).
* Next, preheat the grill to high and then remove any skin and flake the fish, put aside.
* In a bowl, beat together 3 large eggs and 2 table spoons of the milk.. Then grate 3oz of cheddar cheese (or you can experiment with any strong cheese you might like).
* You are now ready to cook! Heat 1/2oz of butter in a frying pan (or just enough to cover the base) and when it is foaming hot, pour in the egg mix. After about two mins, begin to draw the edges to the centre tilting the pan to let all the liquid egg run into the gaps. When you feel that the omelette is lightly cooked, sprinkle the flaked haddock over the top, pour over approx 3 to 4 tablespoons of double cream and cover with the grated cheese.  Put under the hot grill and cook until lightly browned and crispy. Divide in two and serve on warm plates.Grind a little black pepper over the top. We enjoy a salad and ciabatta bread with ours!... Enjoy.