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Arnold Bennett omelette with radish and fennel salad
Fruit and vegetables
½
butterhead lettuce
, leaves removed and washed
½ head
fennel
, thinly sliced lengthways on a mandolin
5
radishes
, sliced
1
shallot
, finely chopped
½
garlic
clove, thinly sliced
1 tsp chopped fresh
basil
1 tsp chopped fresh
thyme
leaves
1 tsp chopped
chives
1 tsp chopped fresh
parsley
Tins, packets and jars
15g/½oz
plain flour
20ml/¾fl oz
French dressing
Cooking ingredients
1
bay leaf
10
black peppercorns
salt and freshly ground
black pepper
30g/1oz
honey
2 tbsp white
balsamic vinegar
50ml/2fl oz
vegetable oil
Dairy, eggs and chilled
300ml/10fl oz whole
milk
40g/1½oz
butter
4 free-range
eggs
, beaten
50g/1¾oz mature
cheddar
cheese, grated
Meat, fish and poultry
100g/3½oz smoked haddock, preferably
Arbroath Smokie
haddock
100g/3½oz
smoked salmon
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