Cheesy omelette Arnold Bennett

Bring the milk, thyme, peppercorns and garlic to a simmer in a wide pan. Add the smoked haddock and cook for a few minutes - just until it begins to flake apart

Gently remove the fish and set aside, then strain the milk into a jug and reserve

Melt the butter in a saucepan and, when foaming, add the plain flour. Cook, stirring until it smells toasty - a couple of minutes. Slowly whisk in the warm milk to make a smooth sauce. Add the Dijon mustard and taste for seasoning 

Gently add half of the smoked haddock flakes, reserving the rest for garnish 

Lightly beat the eggs in a bowl, and heat up your grill to its highest setting

Warm a non-stick pan over medium, add a generous amount of butter, then add the eggs

Stir, then then cook until set on the bottom but still loose on the top

Gently move the omelette to a plate, then transfer to a grill-proof serving dish. Sprinkle with half the cheeses, then gently top with the sauce and the remaining cheeses

Place under a hot grill until bubbling, then garnish with the chives