Tom Kerridge serves up a tasty smoked haddock omelette recipe Saturday Kitchen with James Martin.

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.