Rick Stein makes Omelette Arnold Bennett on Saturday Kitchen Live.

300 ml milk, 3 bay leaves, 2 slices of onion, 2 lemon slices, 6 black peppercorns, 275 g undyed smoked haddock fillet, 6 eggs, 20 g unsalted butter, 2-3 tablespoons double cream, 2 tablespoons finely grated Parmesan cheese and Salt and freshly ground black pepper.

To prepare the Omelette, mix the milk with water, pour it into a large shallow pan. Add the bay leaves, onion slices and peppercorns and bring to the boil. Add the smoked haddock, bring back to a gentle simmer and poach for about 3 – 4 minutes until the fish is just cooked through. Lift the fish out on to a plate and leave until cool enough to handle, then break it into flakes, discarding any skin and bones.

Pre-heat the grill to high. Whisk the eggs together with some seasoning. Heat a non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan. Pour in the eggs and as they start to set, drag the back of a fork over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.

When the omelette is set underneath but still very moist on top, sprinkle over the flaked smoked haddock. Pour the cream on top, sprinkle with the Parmesan cheese and put the omelette under the grill until lightly golden brown. Slide it on to a warmed plate and serve with a crisp green salad.