- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 bay leaf
- 2 slices onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 black peppercorns
- 600g un-dyed smoked haddock fillet
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 8 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 25g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml double cream
- 4 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp snipped chive
- salad and lots of buttered toast, to serve
Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins – they will be slightly un-set in the middle but will finish cooking under the grill.
Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.
Spinach & shallot saladThinly slice 5 shallots and mix with a 100g baby spinach leaves. Whisk 1 tbsp white wine vinegar, 1 tsp mustard powder and 3 tbsp olive oil with some seasoning and toss through salad.