My fiancé loves an omelette to set him up for the day, especially what I call the Big Breakfast Omelette.
Start by heating a frying pan and melt a bit of butter. Slice half an onion – we prefer red – and add that to the melted butter, along with a few cherry tomatoes. Season with pepper. I don’t use salt as the bacon will be salty enough.
Give these a little time to soften and then add some chopped mushroom and bacon of your choice. You could also add some sausage slices.
Once everything has started to cook nicely, whisk four eggs in a bowl and add to the pan. Let the egg sit still for a good minute or so, until you start seeing bubbles on the surface.
Gently pull the edges back with a fish slice and allow the raw egg from the top of the omelette to run down underneath.
You may like to add a little grated cheese at this point and also some chopped spring onions. If you like your omelette well done, you could pop it under the grill, just to firm up the top. If not, fold it in half in the pan, don’t worry if it breaks, we’re not on TV(!) and allow the heat to just cook the middle a little longer, before transferring to a plate.
For me, I prefer something a little lighter and my filling of choice is smoked salmon – I just by the trimmings from the supermarket, which are a fraction of the cost of the posh stuff.
This evening, I cooked up one of my partner’s favourite dinners – Chinese slow roasted pork belly strips.
The name may sound daunting, but really, it’s super easy to make.
Start with some pork belly strips. I always get mine from the butcher, so I know they’re nice and thick and of a good size, which allows me to do one strip per person. However, if using supermarket meat, you may need two or three pieces each, as they are considerably smaller in size.
Line a roasting tin with foil and pop in your meat. Splash in a generous amount of soy sauce and sprinkle the meat generously with Chinese five spice. Slice up one clove of garlic thinly per belly strip and pop these on top of the meat, before pouring runny honey over the pork and if you want to, add a sprinkling of chilli flakes – add as much or as little as you like of this. Cover the tin with foil and allow the meat to marinade for a good few hours, or overnight if possible.
Pre-heat the oven to 140C, putting another large roasting tin in at the same time with some lard or oil if you prefer. Par-boil some potatoes, chopped up relatively small. I had some leftover new potatoes, so I didn’t even bother peeling them today. When the lard is nice and hot, strain the potatoes and add to the roasting tin, before sprinkling with some rosemary. Return to the oven and put the pork in too.
After an hour, add some carrots and red onions to the potatoes turn the oven up to 170C. Remove the pork from the oven and turn the meat over. Pour over some extra honey for added stickiness and return to the oven, uncovered for another 30minutes. When this time is up, take the meat out of the oven and cover over again to keep it warm. Crank up the oven to 200C and give the veggies another 10minutes.
Then just serve up and enjoy! (Remember you will have a ready-made sauce in the meat roasting tin made from the honey, soy sauce and meat juices.)