Recipes

Place the egg in a saucepan and cover with cold water. Bring to the boil then reduce the heat to a gentle simmer for 3-5 minutes, depending on how you like your egg cooked. After 3 minutes it will be really soft and after 5 minutes both the white and the yolk with be set.

Ingredients

• 100g plain flour
• Pinch of salt
• 1 egg
• 300 ml milk
• 1 tbsp. melted butter or sunflower oil

Method

Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.

To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.

Makes approx 12 pancakes

Serving Suggestion

• Lemon Juice & Sugar
• Nutella & Cream

Ingredients

• 3 Eggs
• 3 tsp of water
• 1/2 tbsp of fresh herbs chopped
• Salt & Black Pepper
• Knob of Butter

Filling

• A little butter
• 25g Bacon, diced
• 25g Oyster or button mushrooms
• 25g Farmhouse Cheese

Alternative Filling

Chopped tomatoes, basil, scallions

Method

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

Ingredients

• 500g small potatoes, boiled and chopped
• 225g green beans, lightly boiled
• 200g can tuna, flaked
• 12 cherry tomatoes, cut in half
• 4 Quality Assured Eggs, boiled for 10 mins, peeled and cooled
• A handful of black olives
• 4 anchovy fillets cut in half lengthways
• 1 cos lettuce or mixed leaves

Dressing

• 3 tblsp olive oil or rapeseed oil
• 1 tblsp wine vinegar
• 1 tblsp Dijon mustard
• Salt & Pepper
• 2 tblsp mayonnaise
• 1 tblsp basil finely chopped

Method