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Mushroom omelette recipe
 A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour. With a GI of 13, this meal is high protein, low GI. Each serving provides 304 kcal, 19g protein, 4.4g carbohydrate (of which 0.6g sugars), 23g fat (of which 4.3g saturates), 2.2g fibre and 0.48g salt per portion. 1 tbsp rapeseed oil1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika1 handful baby spinach2 free-range eggs, beatensalt and freshly ground black pepper 1 tbsp rapeseed oil 1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika 1 handful baby spinach 2 free-range eggs, beaten salt and freshly ground black pepper Method Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.
Healthy omelette recipe
 Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs. Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt. 1 tsp olive oil¼ red, orange or yellow pepper, chopped2 free-range eggsfresh (large pinch) or dried parsley (small pinch)4 cherry tomatoes, halvedlarge handful of spinach, tornfresh chives, roughly choppedfreshly ground black pepper 1 tsp olive oil ¼ red, orange or yellow pepper, chopped 2 free-range eggs fresh (large pinch) or dried parsley (small pinch) 4 cherry tomatoes, halved large handful of spinach, torn fresh chives, roughly chopped freshly ground black pepper Method Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.Meanwhile, beat the eggs and add a good grind of pepper and the parsley.Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately.
Crab omelette recipe
 A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn't be simpler to make. 15g/½oz unsalted butter1 shallot, finely chopped6 free-range eggs1 tbsp clotted cream50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it)100g/3½oz white crab meat50g/1¾oz brown crab meat2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)salt and freshly ground black pepper 15g/½oz unsalted butter 1 shallot, finely chopped 6 free-range eggs 1 tbsp clotted cream 50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it) 100g/3½oz white crab meat 50g/1¾oz brown crab meat 2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon) salt and freshly ground black pepper Method Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread.
Crispy noodle omelette recipe
 The noodles give a unique texture to this easy omelette. Mix it up with any other vegetables you have in the fridge. 75g/2½oz dried rice noodles1 garlic clove, crushed1 tbsp finely grated ginger1 tbsp grapeseed or vegetable oil60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways4 free-range eggs, lightly beaten50g/1¾oz bean sprouts, trimmed2 spring onions, slicedfew small coriander sprigs 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil 60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways 4 free-range eggs, lightly beaten 50g/1¾oz bean sprouts, trimmed 2 spring onions, sliced few small coriander sprigs chilli saucekecap manis (sweet soy sauce) chilli sauce kecap manis (sweet soy sauce) Method Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste.
Quick-fix omelette recipe
 When you need a good meal in a hurry, nothing beats a veggie omelette. Serve with salad. 2-3 new potatoes, halved 1 tsp cooking oil or butter2 free-range eggs, beaten1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddarside salad of your choice, to serve 2-3 new potatoes, halved 1 tsp cooking oil or butter 2 free-range eggs, beaten 1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddar side salad of your choice, to serve Method Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on topFlip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Boil the potatoes for about 10 minutes, or until slightly soft Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad.
Southern paella recipe
 This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine. 3 tbsp olive oil1 onion, diced2 garlic cloves, finely chopped1 red pepper, finely diced4 ripe tomatoes, chopped2 sprigs fresh thyme2 tsp smoked paprika175ml/6fl oz white wine500g/1lb 2oz hake, cubed300g/10½oz baby squid, sliced400g/14oz paella rice1.5 litre/2½ pints fish stock1 tsp saffron strands12 prawns, head removed shell and tail on300g/10½oz mussels350g/12oz clams150g/5½oz peas2 lemons, 1 juiced and 1 sliced 3 tbsp olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 red pepper, finely diced 4 ripe tomatoes, chopped 2 sprigs fresh thyme 2 tsp smoked paprika 175ml/6fl oz white wine 500g/1lb 2oz hake, cubed 300g/10½oz baby squid, sliced 400g/14oz paella rice 1.5 litre/2½ pints fish stock 1 tsp saffron strands 12 prawns, head removed shell and tail on 300g/10½oz mussels 350g/12oz clams 150g/5½oz peas 2 lemons, 1 juiced and 1 sliced 2 tbsp chopped flatleaf parsley2 tbsp extra virgin olive oil 2 tbsp chopped flatleaf parsley 2 tbsp extra virgin olive oil Method Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron.Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.Add the prawns, mussels and clams and cook for 3-4 minutes.Stir in the peas and lemon juice and season with salt and pepper.To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the hake and baby squid and stir. Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron. Tip in the rice, stir and add the stock and saffron. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Add the prawns, mussels and clams and cook for 3-4 minutes. Add the prawns, mussels and clams and cook for 3-4 minutes. Stir in the peas and lemon juice and season with salt and pepper. Stir in the peas and lemon juice and season with salt and pepper. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil.
Roast broccoli recipe
 The broccoli stalk is just as delicious and nutritious as the florets. Roast it at a super-high temperature for best results. 400g/14oz broccoli (1 large head, with as long a stalk as you can find)2 tbsp olive oilsea salt and freshly ground black pepper2 tbsp toasted mixed seeds, to serve (optional) 400g/14oz broccoli (1 large head, with as long a stalk as you can find) 2 tbsp olive oil sea salt and freshly ground black pepper 2 tbsp toasted mixed seeds, to serve (optional) 2 tbsp soy sauce or tamari1 tbsp maple syrup or runny honey1 tsp sesame oil 2 tbsp soy sauce or tamari 1 tbsp maple syrup or runny honey 1 tsp sesame oil Method Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces.Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes.Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve.
Roasted vegetables with herbs and feta recipe
 Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself. 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices2 large red peppers, seeds removed, cut into large 4cm/1½in pieces4 tbsp olive oil salt and freshly ground black pepper 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces 4 tbsp olive oil salt and freshly ground black pepper 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard1 banana shallot, finely chopped 1 garlic clove, crushed 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard 1 banana shallot, finely chopped 1 garlic clove, crushed 100g/3½oz feta, crumbled (optional)2 tbsp chopped mint 2 tbsp chopped basil 100g/3½oz feta, crumbled (optional) 2 tbsp chopped mint 2 tbsp chopped basil Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
Garlic roasted mushroom on toast recipe
 This is easy enough to make on a weekday, just pop the mushrooms in the oven while you get ready. 2 portobello mushrooms, whole1 garlic clove, thinly sliced2 tsp olive oil1 slice sourdough, toastedsea salt and freshly ground black pepper 2 portobello mushrooms, whole 1 garlic clove, thinly sliced 2 tsp olive oil 1 slice sourdough, toasted sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. To serve, place the mushrooms on top of the toast and season to taste.
Roasted Mediterranean vegetables recipe
 Enjoy these roasted Mediterranean vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt. 1 courgette1 small aubergine3 red peppers2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oilsalt and pepper200g/7oz char-grilled artichoke hearts, in oil, drained2 tsp balsamic vinegar 1 courgette 1 small aubergine 3 red peppers 2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oil salt and pepper 200g/7oz char-grilled artichoke hearts, in oil, drained 2 tsp balsamic vinegar Method Heat the oven to 220C/200C Fan/Gas 7.Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.When cool, toss the vegetables with balsamic vinegar and serve. Heat the oven to 220C/200C Fan/Gas 7. Heat the oven to 220C/200C Fan/Gas 7. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. When cool, toss the vegetables with balsamic vinegar and serve. When cool, toss the vegetables with balsamic vinegar and serve.