A quick and easy to make recipe with countless variations, so you'll never get tired of omelettes! Sauté 200g of trimmed and sliced mushrooms in a teaspoon of rapeseed oil a non-stick frying pan for 2 ...

Both the omelette and the side salad are fragrant, aromatic and invigorating, according to cook Ed Smith. “If you prefer, the vegetables could be roasted and dressed in advance and served somewhere ...

Lunch is an important part of life on the farm for Kathleen Hurley Mullins and her family - Kathleen hopes everyone enjoys her lunchtime omelette and salad. Arrange the lettuce leaves on a plate. Cut ...

1. Break the eggs into a bowl and add a pinch of salt and pepper to taste. Heat the oil in a 20cm non-stick frying pan over a moderately high heat, then add the tomatoes. 2. Once the tomato skins ...

1. Preheat the oven to full whack, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and have them steam ...