ANOVELAPPROACH
TO BREAKFAST
Omelette Arnold Bennett
with horseradish
and chives, p28OMELETTEARNOLD BENNETT
This smoked haddock omelette was created by chefs at
London’s Savoy hotel in the 1920s for the author and critic
Arnold Bennett, who stayed at the hotel while he was writing
Imperial Palace.Bennett,itseems,hadstrongideasaboutwhat
comprised the ideal omelette, so the Savoy chefs created a
recipeforhimusinghisfavouriteingredients,cookedjustthe
wayhelikedit.Inthisversion,basedononefromLeiths
cookery school, whipping the egg whites creates a cross
between a soufflé base and an omelette, making it lighter
butstillindulgent.Thepunchyhorseradishtwistcuts
through the richness with a welcome hit of heat.
Some famous people are immortalised by a statue or blue plaque on a
building.But,inourbookatleast,therealwinnersensuretheirfame
echoesdowntheagesbyhavingadishnamedafterthem.Rebecca
Woollarddiscoversthestoriesbehindsomeofourbest-loved
dishes andgivestheseclassicsanewtwistwhileshe’s at itSECR ET
HISTORIES
RECIPES AND FOOD STYLINGREBECCA WOOLLARD
PHOTOGRAPHSGARETH MORGANSSTYLING DAVINA PERKINS