In a previous post by Anthony Sargeant there was a photograph of an omelette Arnold Bennett still in the pan having just been removed from the grill. A quarter of this thick luscious omelette with its flakes of Smoked Haddock and cream and Parmesan cheese topping is enough for one person. Here it is simply served with some spicy Macedonian peppers stuffed with ricotta cheese and capers and a simple salad. The recipe was a slight adaptation of one from Rick Stein’s excellent book ‘Seafood Lovers’ Guide’ (highly recommended). The great thing is that any portion not used keeps well in the refrigerator for a day or two and reheats very well in the microwave.
TONY Anthony J SARGEANT 