The Arnold Bennett omelette first appeared on the Savoy Hotel menu in he 1930s and is named after the novelist who stayed there while writing his novel Imperial Palace. He enjoyed this fluffy open-faced omelette so much the Savoy chefs served it to him every day. He then demanded it wherever he travelled, which is why it appears on menus throughout the world, including the Swan at Ascott-under-Wychwood. It is a recipe open to interpretation. Every chef adds his own twist to this dish, which is why the omelette served us at the Swan was served folded rather than open.

YOU WILL NEED 8oz (225g) smoked haddock – skin and bones removed 3 tbspns crème fraiche Five free-range eggs ½ level tsp cornflour 2oz (50g) grated cheese 1 tspn vegetable oil Teaspoon chopped fresh parsley Salt and freshly ground black pepper corns to season.

Method: Heat the crème fraiche gently in a saucepan, add the haddock and simmer for about five minutes or until haddock is cooked. Remove the fish from the liquid with a slotted spoon and bring the liquid back to simmering point.

Break one egg and separate white from yolk and beat the cornflour into the yolk. Pour the fish liquid on to the yolk, stir them return to the saucepan and stir over gentle heat until it thickens. Remove from heat and stir in the haddock, having broken it into pieces.

Whisk the egg white until it begins to thicken and fold carefully into the fish mixture and lightly season the mix.

Beat the other four eggs. Heat oil in an omelette pan, swirling it round so that it covers both base and sides and is at full heat, then add the beaten eggs. Stir for a moment then drop the heat a little and allow the omelette to set.

Spread the haddock mix over the firm surface of the omelette then sprinkle cheese and chopped parsley on top.

Place the omelette under a hot grill and allow it to cook for about two minutes or until it bubbles and turns a delicious golden brown. Serve warm, having let it settle for a moment.