Brian Turner cooks prawn and smoked haddock omelette for the festive season on Christmas Kitchen with James Martin.

Brian says: “This decadent omelette is perfect as a fancy weekend breakfast for two, or as a comforting late-night supper.”

The ingredients are: 50g butter, 25g flour, 125ml double cream, 125ml milk, 100g cooked smoked haddock, 6 free-range eggs, beaten, salt and freshly ground black pepper, large handful cooked prawns, 100g parmesan, grated and 1 free-range egg yolk.