Ingreadient :

• 400g Arbroath smokie, flesh
• 400ml full fat milk

Omelette

• 5 eggs, beaten
• Salt and pepper
• 25g butter

Sauce

• 15g plain flour
• 25g butter
• 50ml double cream
• 200ml milk from the poaching liquor
• 100g cheddar cheese, grated

To serve – radicchio and watercress

Direction :

1. Heat the smokies in paper in the oven until just warm.
2. To make the sauce, melt the butter when foaming, add the flour, then cook out for a minute. Whisk the poaching milk then the cream, season and stir in half of the cheese.
3. To make the omelette, whisk together the eggs, then season. Heat a large non-stick pan, add the butter; and then when foaming, add the egg mix. Turn the pan down to a medium heat.
4. Using a fork, bring the edges of the eggs in. When starting to firm up, keep cooking without any colour, roll over onto an oval, pop into a heatproof dish, roll into a rugby ball shape, dot with smokies, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling.
5. Serve with watercress and radicchio.