Anthony J Sargeant

Omelette Arnold Bennett – piping hot and ready to serve

Anthony Sargeant cooked this omelette a few nights ago for supper using a recipe adapted from Rick Stein’s useful book ‘Sea Food Lovers’ Guide’. Finished under a very hot grill this is a very simple dish to make. Naturally smoked haddock is poached in milk and then flaked when cool enough to handle removing any […]

via Omelette Arnold Bennett 

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