Tom Kerridge makes smoked haddock omelette with parmesan cheese on Tom Kerridge’s Proper Pub Food.

Tom says: “This is a very easy and quick dish for the family, cooked and served in one pan. Similar to a frittata, this omelette is started on the hob and finished under the grill. The secret to a great omelette is slow slow cooking.”

The ingredients are: 850ml milk, 2 fillets good-quality smoked haddock, 30g butter, 15g plain flour, 10 large free-range eggs, 150g parmesan, grated, 1 bunch chives, chopped, 2 large free-range egg yolks, 150g crème fraîche and salt and black pepper, to taste.