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Ingredients

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• 300g smoked finnan haddock fillets
• 275ml milk
• 12 eggs
• Salt and freshly ground pepper
• 40g unsalted butter
• 275ml béchamel sauce
• 75ml hollandaise sauce
• 50ml double cream, whipped
• 30g Parmesan, grated

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Method

Poach the haddock in the milk for about 5 minutes. Remove it from the pan break it up into flakes.

Whisk the eggs; add salt and pepper along with half the haddock.

Heat an omelette pan, put in a quarter of the butter and let it melt. Add a quarter of the egg mixture and cook very quickly, stirring constantly until the mixture is lightly set. Slide the omelette onto a plate.

Mix the béchamel and hollandaise sauces together quickly add the remaining flaked haddock and fold in the whipped cream carefully. Cover the omelette completely with a quarter of the sauce sprinkle with a quarter of the Parmesan and glaze under a hot grill.

Repeat with the remaining mixtures to make three more omelettes. Serve immediately.

IngredientsÌý

• 600ml whipping cream
• 1 bay leaf
• Salt and freshly ground black pepper
• 1.5kg potatoes, peeled and very thinly sliced but not rinsed
• Knob of butter
• 2 garlic cloves, finely chopped
• 1 tsp freshly grated nutmeg

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Method

Place the cream in a large saucepan – later it will also hold the potatoes – with the bay leaf, and season with salt and black pepper. Set over a high heat and bring to the boil. Simmer for 10 minutes and then add the potatoes. Stir the mixture thoroughly and bring it back to the boil.

Preheat the oven to 325°F/170°C/Gas mark 3.

Meanwhile, butter a shallow earthware or porcelain dish. Spoon half the potato mixture into it and sprinkle with garlic. Season with salt, pepper and nutmeg and add the rest of the potatoes and cream, spreading the mixture evenly. Put in the oven and cook for 45-60 minutes until the top is blistered and bubbling. Check for tenderness with a small knife.

For the pastry

• 225g strong white flour
• 1/2 tspn salt
• 1 egg (beaten)
• 2 tbspn vegetable oil
• 1 tspn lemon juice
• 90ml luke warm water
• 25g melted butter

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Method

To make the pastry, mix together flour and salt in a large bowl. Make a well in the centre and pour in the egg, oil and lemon juice. Gradually add water to make a soft, sticky dough.

Knead the dough in a bowl until it leaves the sides clean. Turn on to a lightly floured surface and knead for 15 minutes until smooth. Return dough to bowl, cover with a damap tea towel and leave to rest for 30 minutes.

Place the dough on a floured tea towel and roll out to a rectangle 3 mm thick, lifting to prevent sticking. Brush with butter.

Thereafter, stretch the dough by carefully lifting it on to the palm of hands and fingertips and pulling it out from the centre to the edge. Lift and stretch the dough until it is paper thin and measures a minimum of 50x30 cm.

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For the filling

• 450g cooking apples cored and thinly sliced
• 75g raisins
• 100g shelled and chopped walnuts
• 150g crumbled blue stilton
• pinch of mace
• pinch mixed spice
• 100g white bread crumbs

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MethodÌý

Mix together all of the ingredients except the crumbs. Then add half the breadcrumbs.

Lay the pastry out on a clean tea towel, brush the pastry with half the melted butter. Sprinkle with the reserved breadcrumbs.

Spoon the apple mixture on to the pastry leaving a 7.5cm border on three sides, placing the filling to the edge of one long side.

Fold over borders and roll up lengthways from the filled edge. Place seam down in a lightly greased swiss roll tin. Brush with remaining butter. Bake at 180°c for 45 minutes until golden. Cool in the tin for about thirty minutes – then eat!