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Digital Subscriptions > delicious. Magazine > April 2018 > SECRET HISTORIES


Some famous people are immortalised by a statue or blue plaque on a building. But, in our book at least, the real winners ensure their fame echoes down the ages by having a dish named after them. Rebecca Woollard discovers the stories behind some of our best-loved dishes – and gives these classics a new twist while she’s at it


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, it seems, had strong ideas about what comprised the ideal omelette, so the Savoy chefs created a recipe for him using his favourite ingredients, cooked just the way he liked it. In this version, based on one from Leiths cookery school, whipping the egg whites creates a cross between a soufflé base and an omelette, making it lighter but still indulgent. The punchy horseradish twist cuts through the richness with a welcome hit of heat.



A dish of seared, finely sliced beef fillet, carpaccio was invented in 1950 by Giuseppe Cipriani at Harry’s Bar in Venice, inspired by a raw veal dish from Piedmont (carne cruda all’albese). It’s named after the Venetian painter Vittore Carpaccio, who was famous for the deep red and white hues of his work (red for the beef, white for the parmesan or white truffle the dish is traditionally topped with). This vegetarian version keeps the colour scheme but looks to the Middle East for its flavours, bringing the carpaccio bang up to date and making it a less extragavant but still impressive starter.


Omelette Arnold Bennett with horseradish & chives

A NOVEL APPROACH TO BREAKFAST Omelette Arnold Bennett with horseradish and chives



Follow the recipe up to the end of step 2, then chill the mixture and reserved egg whites for up to 12 hours. Bring back to room temperature before continuing with the recipe.


The omelette will be runny in the middle (baveuse). If you prefer, cook for a little longer to firm it up more.

• 200ml whole milk

• 2 bay leaves

• 180g sustainable smoked haddock, cut into 3 pieces

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About delicious. Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.