Recipe of the Day – Szechuan sweet & sour prawns

Szechuan sweet & sour prawns
My take on Chinese take-away

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With sticky, spicy prawns and caramelised pineapple,
this is better than a take-away any day!

Service 4
Prepare time:45m
Super easy

Ingredients:
300 g pineapple
1 red pepper
1 yellow pepper
2 cloves of garlic
1-2 fresh red chillies
sea salt
1 thumb-sized piece of ginger
24 peeled raw king prawns
groudnut oil, or vegetable oil
150 ml unsweetened pineapple juice
3 tablespoons rice or white wine vinegar
1 tabelspoon low-salt soy sauce
½ tabelspoon cornflour
½ bunch of fresh coriander

Method:
Peel and slice the pineapple lengthways into 8 wedges, then cut out and discard the woody core. Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool. Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.

Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.

Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks. In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.


Recipe of the Day – Roasted chicken breast with pancetta,

Roast Chicken, Pancetta, Leaks and Thyme
Roasted chicken breast with pancetta, leeks & thyme
A delicious roast for one

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Why save a good-old roast for the weekend?
This mini roast chicken for one rules any day

Serves 1
Prepare time:45m
Super easy


Ingredients:

1 higher-welfare chicken breast
1 large leek
a few sprigs fresh thyme
1 good lug olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
1 small swig white wine
4 slices higher-welfare pancetta
olive oil
2 whole sprigs thyme

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Method
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tin foil tray.

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.


Recipe of the Day – Vegan Chinese Noodles


Vegan Chinese noodles

A super-easy supper

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You don’t have to be vegan or vegetarian to appreciate these, quick, simple and moreish noodles

Serves 4
Prepare time:25m
Super easy

Ingredients:
200 g thin rice noodles
300 g mixed oriental mushrooms, such as oyster, shitake and enoki, cleaned
2 cloves of garlic
1 fresh red chilli
1 thumb-sized piece of ginger
200 g courgettes
½ bunch of fresh coriander
6 spring onions
groundnut oil, or vegetable oil
1 teaspoon cornflour
2 tablespoons low-salt soy sauce
1 tablespoon runny honey
1 teaspoon sesame oil
½ tablespoon rice wine , or dry sherry
100 g baby spinach
2 limes, to serve
sambal, or hot chilli sauce, to serve

Method:
Cook the noodles according to packet instructions, drain well, rinse under cold running water, then set aside. Finely slice or tear the mushrooms, leaving any smaller ones whole. Peel the garlic and deseed the chilli, then finely slice. Peel the ginger and trim the courgettes, then slice both into matchsticks. Pick the coriander leaves and set aside, then finely slice the stalks. Trim and finely slice the spring onions, reserving the green part for later.

Heat a good lug of oil in a large wok over a high heat, then add the mushrooms and fry for 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chilli, ginger, courgette, coriander stalks and the white part of the spring onions. Fry for a further 3 minutes, or until softened and lightly golden.

Meanwhile, combine the cornflour and 2 tablespoons of water, then mix in the soy, honey, sesame oil and rice wine or sherry. Stir the mixture into the pan and cook for a further 3 minutes, or until thickened.

Roughly chop and add the spinach along with the noodles. Toss well to warm through, then tear in most of the coriander leaves. Serve with lime wedges, sambal or chilli sauce and the reserved coriander and spring onions scattered on top.

Nutritional Information, Amount per serving:
Calories 268 13%
Carbs 49.2g 19%
Sugar 7.0g 8%
Fat 4.5g 6%
Saturates 0.8g 4%
Protein 6.4g 14%
Of an adult’s reference intake


Recipe of the Day – Kung Pao chicken

Kung Pao chicken
With a fresh, ribbon salad

Kung Pao chicken is a classic Chinese dish from the Szechuan province –
spicy, slightly sweet and incredibly delicious

Serves 2
Prepare time: 45m
Super easy

Ingredients:
1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless, boneless higher-welfare chicken thighs, (350g)
groundnut oil, or vegetable oil
4 cloves of garlic
1 thumb-sized piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet salad cress

For the ribbon salad:
½ cucumber
1 large carrot
½ bunch of fresh coriander
1 tablespoon low-salt soy sauce
1 tablespoon rice wine vinegar

Method:
Using a speed peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into a bowl with the soy and rice wine vinegar. Toss well and set aside.

Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.

Pour 2cm of oil into a large non-stick frying pan over a medium heat. Add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.

Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for a further minute.

Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Nutritional Information Amount per serving:
Calories 572 29%
Carbs 32.7g 13%
Sugar 20.2g 22%
Fat 30.1g 43%
Saturates 6.2g 31%
Protein 45.2g 100%
Of an adult’s reference intake


Recipe of the Day – Vegan blueberry pancakes

Vegan blueberry pancakes
Light, fluffy and delicious


A great alternative to classic breakfast pancakes, these vegan versions are
the ultimate way to kick off the weekend

Prepare time:30m
Super easy
Makes 4

Ingredients:
1 tablespoon ground flaxseed
1 tablespoon coconut oil
250 ml unsweetened soya milk, or almond milk
1 teaspoon cider vinegar
125 g wholemeal flour
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 pinch of sea salt
50 g blueberries, plus extra to serve
vegetable oil
soya yoghurt, to serve
maple syrup, to serve

Method:
Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly.

Combine the soya or almond milk and cider vinegar. Add the melted coconut oil, then whisk in the flaxseed mixture.

Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don’t worry if there are still a few lumps. Fold in the blueberries, then set aside.

Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (one ladleful is enough for one pancake), then add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.

Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes.

Serve with a dollop of soya yoghurt, a drizzle of maple syrup and extra blueberries, if you like.

Find more vegan recipes

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information, Amount per serving:
Calories 178 9%
Carbs 25.3g 10%
Sugar 5.1g 6%
Fat 6.9g 10%
Saturates 3.6g 18%
Protein 4.8g 11%
Of an adult’s reference intake

Read more at http://www.jamieoliver.com/recipes/fruit-recipes/vegan-blueberry-pancakes/#0tG47b0aJMWm1qa1.99


Recipe of the Day – Bacalhau à Brás

Bacalhau à Brás Portuguese salt cod

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Salt cod, scrambled eggs, fried potato matchsticks and marinated olives –
this traditional Portuguese dish is the ultimate comfort food

Serves 6
prepare time:1h (plus soaking)
Not too tricky

Ingredients:
500 g salt cod
1 bunch of fresh flat-leaf parsley
2 banana shallots
1 lemon
3 onions
olive oil
freshly ground black pepper
10 quality black olives, stones in
10 g quality green olives, stones in
1 pinch of dried chilli flakes
2 tablespoons red wine vinegar
extra virgin olive oil
500 g Maris Piper potatoes
1.2 liters vegetable oil
6 large free-range eggs
sea salt

Jamie and Jimmy’s Friday Night Feast Recipe

Method:
Place the salt cod in a large bowl and cover completely with cold water. Leave to soak for at least 12 hours, draining and covering with fresh water every few hours.

When you’re ready to cook, pick the parsley leaves and set aside, then finely slice the stalks. Peel and finely slice the shallots into rounds. Using a speed peeler, peel away strips of lemon zest. Half-fill a large pan with boiling water, place over a high heat and bring to the boil, then reduce to a simmer. Drain and add the salt cod, then add the parsley stalks, shallots and lemon peel. Poach for around 20 minutes, or until the cod starts to soften and flake apart.

Meanwhile, peel and finely slice the onions, then add to a large, wide pan over a medium heat with 2 tablespoons of olive oil. Season with pepper and cook for 15 to 20 minutes, or until golden and starting to caramelise, stirring regularly.

Meanwhile, crush the olives, pull out and discard the stones, then place the flesh into a medium bowl. Roughly chop the parsley leaves and add half to the bowl along with the chilli flakes, vinegar and 4 tablespoons of extra virgin olive oil. Mix well, then set aside.

Using a slotted spoon, remove the salt cod to a plate. Pick out any bones, then flake the flesh into the onion pan along with a good splash of the poaching liquid. Break it up with a wooden spoon, then cook for a further 10 minutes over a low heat, or until the fish is soft and flaking apart, stirring occasionally. Remove from the heat.

Peel, then finely slice the potatoes into matchsticks using a mandolin (use the guard!) or a sharp knife. Place a medium pan over a high heat, pour in the oil and allow to heat up. To test if the oil is hot enough, drop a piece of potato into the pan – if the potato floats to the surface, sizzles and turns golden, it’s about right. Using a slotted spoon, lower the potato matchsticks into the hot oil (you’ll need to do this in batches) and cook for 1 to 2 minutes, or until very lightly golden, but not cooked through. Transfer to a double layer of kitchen paper to drain.

Return the cod mixture to a medium heat, then stir in most of the remaining chopped parsley. Beat the eggs, pour them into the pan, then gently stir. Fold in three-quarters of the potato matchsticks and take the pan off the heat – the eggs will continue to cook in the pan, so make sure you don’t overcook them at this stage.

Return the remaining potato matchsticks to the hot oil, then fry for a further 2 to 3 minutes, or until golden and cooked through. Transfer to a double layer of kitchen paper to drain and season with salt. Transfer the bacalhau to a serving dish and top with the crispy potato fries. Using a slotted spoon, spoon over the marinated olives, sprinkle the remaining chopped parsley on top, then serve with a green salad and a cold glass of dry white wine.

Nutritional Information, Amount per serving:
Calories 433 22%
Carbs 22.1g 9%
Sugar 5.9g 7%
Fat 28g 40%
Saturates 4.5g 23%
Protein 25.1g 56%
Of an adult’s reference intake


Recipe of the Day – Chicken & chorizo paella

Chicken & chorizo paella
My quick and easy recipe

Good Spanish food doesn’t get much better than paella.
My version combines juicy chicken thighs, smoky chorizo and prawns

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Serves 4 to 6
Prepare time:50m
Super easy


Ingredients:
2 cloves of garlic
1 onion
1 carrot
15 g fresh flat-leaf parsley
70 g chorizo
2 skinless, boneless higher-welfare chicken thighs
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 cube chicken stock
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns
1 lemon

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Method:
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like this humble, great value expression of one.

Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavor. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Jamie’s top tip: My advice here is simple – delicious as this dish is, if you’re feeling a bit flush, adding 6 mussels, 6 clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories 543 27%
Carbs 70.6g 27%
Sugar 8.6g 10%
Fat 14.1g 20%
Saturates 4.3g 22%
Protein 31.4g 70%
Of an adult’s reference intake


Recipe of the Day – Glasgow potato scones

Glasgow potato scones with best scrambled egg & smoked salmon
An absolutely brilliant brunch recipe

North of the border they call these tattie scones –
teamed with good Scottish salmon they’re a dream

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Serves 4
Prepare time:35m (plus cooling time)
Super easy

Ingredients:
500 g flour potatoes, skins on
sea salt
ground pepper
100 g plain flour
1 small bunch fresh chives
2 small knobs butter
½ level teaspoon baking powder
olive oil
5 large free-range eggs
200 g good-quality smoked salmon, from sustainable sources, ask your fishmonger
a few pinches watercress, washed, to serve
extra virgin olive oil
1 lemon, cut into wedges, to serve

Jamie’s Great Britain Recipe

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Method:
During a stay in Glasgow I was introduced to these incredible potato scones. I didn’t grow up eating these, but they’re beautiful and so easy. A bit like bubble without the squeak. This was my first attempt at mastering them and it turned into this lovely breakfast, which I made in a pretty little flat in Glasgow’s West End. It’s the posh area of town and is full of beautiful shops and neighbourhood. Well worth a visit. This dish is the best brunch I can think of, besides maybe kedgeree. I never would have thought of putting this much flour with potatoes, but it works brilliantly. Give them a go with bangers, stews, on their own, or as part of this lovely brunch…I assure you this is one of the nicest ways to start the day, ever.

Cut the potatoes into 2.5cm chunks and cook them in boiling salted water for around 7 minutes, or until tender. Drain them, allow them to cool, then return them to the empty pan and add the flour. Lightly mash everything together but try to avoid stirring it up too much. Finely slice the chives and add them to the potatoes with a knob of butter and the baking powder, then mash a few more times. (If you like, you can grate a little cheese into the mixture at this point – it’s delicious.) Season, then use your clean hands to bring the mixture together. Pinch off a little, taste and adjust the seasoning, then divide into 4 balls and dust with flour.

Put a large frying pan (roughly 32cm) on a medium heat and add a drizzle of olive oil. Add the potato balls (you may need to cook them in batches) and pat them down so they’re almost flat – 2cm thick is about right. Cook for around 10 minutes, turning them every few minutes until golden on both sides.

Meanwhile, beat the eggs so they are broken and marbled. Season and put aside. When your potato scones are perfectly cooked, divide them between your plates, then take the pan off the heat and add a knob of butter. Once bubbling, pour in the eggs and put back on a low heat. Don’t be tempted to stir aggressively, use a rubber spatula to just sweep up the cooked layer of egg from the bottom of the pan every time it forms, so the uncooked egg can get down there and set. This will give you the nicest texture. The key to good scrambled egg is getting the perfect ratio of cooked silky egg and slightly less-cooked curds. To achieve that, you need to remove it from the heat once it looks three-quarters cooked – trust me. It will carry on cooking and by the time you mix it around one more time and serve, it will be gold.

Arrange a piece of smoked salmon on top and add a pinch of watercress. Drizzle over a little extra virgin olive oil and serve with wedges of lemon for squeezing over.

Nutritional Information Amount per serving:
Calories 347 17%
Carbs 37.6g 14%
Sugar 1.2g 1%
Fat 15.1g 22%
Saturates 5.1g 26%
Protein 13.9g 31%
Of an adult’s reference intake


Recipe of the Day – Traybaked Keralan fish curry

Traybaked Keralan fish curry
A guaranteed crowd pleaser

Creamy, rich and packed with spices, this tray bake is fresh,
flavorsome and super-comforting.

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Serves 12-14
Prepare time:1h
Not too tricky

Ingredients:
3 medium onions
4 cloves of garlic
5 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander, leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
sunflower oil
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
1 x 1.5 kg side of salmon, scaled and pin-boned, skin on
sea salt
freshly ground black pepper
olive oil
300 g ripe cherry tomatoes
28 peeled tiger prawns
2 x 400 g tins light coconut milk
4 lemons

Method:
Creamy, rich and packed with spices, this traybake is fresh, flavoursome and super-comforting. Simply whack it in the middle of the table and let your guests help themselves, and serve with clove-spiked rice, warm chapatis and poppadoms on the side for a really epic meal.

Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks, then slice the peppers. Place your largest roasting tray on the hob over a medium heat and add a good splash of sunflower oil, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for about 15 minutes, or until soft and golden, stirring occasionally.

Place the salmon into the tray, skin side down. Season and drizzle with olive oil, then carefully turn the salmon skin side up and place the tray in the oven for around 20 minutes, or until the salmon is almost cooked through. Meanwhile, quarter the tomatoes and butterfly the prawns by carefully running a sharp knife down the back of each one and flattening them out.

Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil. Stir the tomatoes, prawns, coconut milk and the zest and juice from 1 lemon into the tray and gently simmer on the hob over a medium to low heat until the prawns are cooked through. Meanwhile, place the skin under the grill for 5 minutes or until lovely and crisp – the skin can turn quickly so keep a close eye on it.

When done, carefully remove the crispy skin from under the grill and set aside to cool. Use a large spoon to break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin, sprinkle with the reserved coriander leaves and serve with lots of lemon wedges for squeezing over.

Nutritional Information, Amount per serving:

Calories 327 16%
Carbs 7.4g 3%
Sugar 5.5g 6%
Fat 19.9g 28%
Saturates 6.7g 34%
Protein 30.7g 68%
Of an adult’s reference intake


Recipe of the Day – Mexican filled omelette

Mexican filled omelette
Fresh, zingy and exciting

For a quick and easy meal that’s also super-tasty and fulfilling,
this omelette recipe is just the ticket

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Serves 4
Prepare time:20m
Not too tricky

Ingredients:
1 ripe avocado
3 limes
15 g fresh coriander
3 tablespoons fat-free natural yoghurt
olive oil
1 small onion
1 carrot
½ white or green cabbage
1 fresh red chilli
8 large free-range eggs
60 g Cheddar cheese

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Method
I can’t tell you how much I love these silky little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they’re unusually fulfilling for a humble omelette. I’ve been making smooth avocado dressings for years, but never thought to use one to dress a slaw before – it’s insanely good. Make these one by one, as your hungry guests sit by, watching and waiting for that little mouthful of heaven – they’ll love you for it.

Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.

Nutritional Information Amount per serving:
Calories 355 18%
Carbs 11.6g 4%
Sugar 8.9g 10%
Fat 23.7g 34%
Saturates 7.8g 39%
Protein 21.2g 47%
Of an adult’s reference intake