Instructions: Put the lentils in a pan with 3 times the amount of water, the garlic, bay leaf, thyme, carrot and a pinch of salt. Simmer for 15-20 minutes or until you can crush a lentil between finger and thumb. Take care not to overcook them. Drain, discard the garlic, bay leaf, thyme and carrot and set aside.

Break the eggs into a bowl, add the cream and season with a little salt and pepper. Lightly whisk together with a fork until the whites and yolks are only just combined.

Heat a 20cm (8 inch) frying pan over a low-medium heat. Add the oil or butter and as soon as it is hot, pour in the eggs and swirl them around a bit so that they coat the bottom of the pan. As soon as they begin to set over the base, start stirring them into the centre of the pan with the back of fork, so that the runny egg can move about and come into contact with the hot base.

As soon as the omelette mixture stops moving about (but is still very moist on top) sprinkle ove the flaked haddock, a couple of tbsp of the lentils and the chopped tarragon and leave for just a few seconds. Lift the pan off the heat, tilt towards you at an angle of 45 degrees and, using a fork, release the further most edge of the omelette and roll it over towards the lower edge of the pan nearest to you. Cover the pan with a plate and then turn the two over together so that the omelette is now on the plate and eat straight away.

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