Omelette Arnold Bennett

Preheat the oven grill to 200°C.

Place the Smoked Haddock Fillet in a large sided frying pan and cover with the milk, poach for around 3-4 minutes in lightly bubbling milk.  Remove from the heat and using a fish slice or slotted spoon remove the fish and flake using a fork.

Beat the eggs with a little pepper. Melt the butter in a small frying pan, until the butter begins to foam. Pour the eggs into the pan. Cook over a medium heat for 10 seconds until the eggs begin to set around the outside. Then, using the back of a fork, pull the set egg from the outside of the pan into the centre, allowing the uncooked egg to run to the outside.

When the egg is almost set but not quite, take the flaked haddock and sprinkle over the omelette, sprinkle the grated Pwll Mawr Welsh Cheddar and drizzle over the cream.

Place under the hot grill and cook until golden and bubbling, remove and transfer to plates, sprinkle over the parsley and serve immediately.