Jade: Bitemymooli

I found out about a month ago that daikon/ white carrot as I used to call it, is also known as mooli. I was in ASDA when I saw it, and I bought it just because~ it was a daikon in ASDA! Took it to the till, and the cashier went: "So what are you going to do with the mooli?" Me: "How dare you! Mind out of the gutter please"....no what I really did was burst into fits of giggles..I know..not my finest moment..but she said mooli..hehehe...in retrospect it's not even that funny..bah..

Anyhoo, 5 days worth of lectures reminding us that getting hit on the job is always a possibility, one oversexed 89-year old and one alcoholic later, all I want to do is kick off my *flats, curl up in my chair...and maybe take dainty sips from a bowl of steaming hot soup.

*Yes, I said flats. Heels are the usual preference. But in the interest of practicality: patient who starts an enthusiastic chase with the sole purpose of humping someone's leg vs me tottering around in 3'' heels = very bad joke, flats it is.

Slow-boiled daikon soup

1 daikon, peeled and cut into chunks..it really shouldn't matter what the chunks look like..but I suspect I have a slight obsession with sameness because I found myself trying to make my carrot chunks look like my mum's. And the way she did it was almost like paring a pencil, so you end up with nice fat wedges...I dunno...they seem to taste better that way..to me anyway

500g pork ribs, beef ribs or chicken on the bone

Small handful goji berries [optional]

1. As with all the other soups, simmer the ribs with the goji berries and enough water to come up to the level of the handles.

2. Skim off the scum once the soup comes to a gentle boil, so around half an hour. Mars thinks this step doesn't make a difference, but I'm a firm believer in clear soups..so skim!

3. Add the daikon chunks and let it simmer gently for about 2 hours.

4. Add a bit of salt to taste and enjoy the toasty comfort that is clear, sweet broth :)

This soup is brilliant in its simplicity. There is no need for any fancy dates, or herbs... all that does is distract you from the natural sweetness of the daikon. What you want is to fully appreciate the depth of flavour that comes from hours of gentle stewing....pure, unadulterated daikon-y joy.

Jade: Bitemypeanutbutter

I went through a phase after the whole Parent Trap thing where I ate oreos with peanut butter...I secretly hated it..but I was 12..and if it was good enough for Lohan, it was good enough for me. Then I went to boarding school and befriended a rather subnormal being who ate her morning cereal with peanut butter...I didn't like it...but I thought it was a cool quirk..god knows what I was thinking..so I ate it anyway. And then I dated someone who ate peanut butter out of the jar...see above. Took me 23 painful years and too many wasted calories to realize I'm not actually a great fan of peanut butter....what can I say..I'm a slow learner. So slow in fact...that I came across a recipe recently, starring peanut butter....and I really admire the blog it came from...and if she really really likes it..Ah such is the power of blind faith;)

Chocolate peanut butter surprises..well it's not really a surprise now that I've told you..but whatever..adapted from The journal of a girl who loves to cook

125g plain flour

62.5g cocoa

1/4 tsp baking soda

1/4 tsp salt

60g butter

40g castor sugar

40g brown sugar

60g smooth peanut butter

1 large egg

1/2 tbsp milk

1/2tbsp vanilla extract

Surprise!~

1/4 cup icing sugar

pinch of salt

120g peanut butter

1. Preheat oven to 190 degrees

2. Mix ingredients for peanut butter filling until it almost resembles a dough. Pop into the freezer. You don't have to...but it will make wrapping easier

3. Cream butter, both sugars and peanut butter until fluffy

4. Add egg, milk and vanilla, mix until well combined

5. Sift in dry ingredients and mix

6. It's a fairly soft dough, so pop it in the fridge while you do the washing up.

7. And now the fun part: Scoop some peanut butter mix, roll into a small ball, flatten some cookie dough and wrap the peanut butter in it. Make sure you get a tight seal all over, I just roll the whole thing into a smooth ball once it's wrapped...don't want any peanut butter leaking all over the place..although if it does...melted peanut butter isn't exactly a tragedy:P, place it on a greased baking tray and flatten gently. Repeat as many times as you wish...depending on how large you want your cookies to be...should you want one giant cookie, I don't judge.

8. Bake for 10-15 minutes, 10 if you like a dense brownie-esque texture, 15 if like me, you think cookies should be delicately crunchy.

9. Let cool...break a cookie in half, dunk it in ice cold milk. It's like a reese's peanut butter cup! only so much better;)

Jade: Bitemysausage..hehehe

We would all like to think we lead fairly healthy lifestyles..we buy low fat yoghurt, attempt to go to the gym at least once a year...and really, strawberry jam should count towards our 5 a day. Perhaps I should speak for myself, but after all that effort to be healthy, sometimes all I want, no, crave is something so sinful and so artery clogging it would make Elvis' toes curl. Alas...I'm a vain coward...so I settle..for something marginally healthier than a heart attack waiting to happen...and equally yummy ;)

Sausage Pasta Bake

6 sausages, sliced into chunks [use meatballs or even diced eggplant and courgettes]

1 onion, sliced thinly

3 fat cloves garlic, chopped

Mushrooms

1 small can chopped tomatoes

Dried thyme

Red wine

2 tbsp onion jam

150g penne

As much cheese as you want..wahaha ~I used an assortment of cheddar, gloucestershire and brie..random bits I had leftover

Salt and pepper to taste

1. Preheat oven to 200 degrees

2. Fry sausages till golden brown and slightly crisp. You don't really need oil..the sausages are pretty fatty as is.

3. Add the onions and garlic to the sausages and stir over low-medium heat until onions are soft and slightly caramelized

4. Add mushrooms, thyme and chopped tomatoes, simmer on medium heat

5. Add red wine, a few generous splashes should do, and the onion jam and leave to simmer till thick

6. In the meantime, cook the pasta and reserve some of the liquid, just in case you want to thin the sauce a little

7. Add the drained pasta to the sauce, toss well, pour into an oven safe dish and smother with cheese

8. Bake for 25-30 minutes or until the cheese is deliciously bubbly and gooey......pick up a fork and dig in...so worth the 2 extra hours on the treadmill ;)

Jade: Bitemyeggs

You know that feeling when you wake up exhausted despite a nice weekend lie-in...you open your fridge only to find random bits and bobs..half a pack of french beans...slice and half of bacon...a few eggs that have probably been there since your last bake 2 weeks ago; You're tempted to bin them and then you realize it's raining..and you really don't feel like lugging a bunch of groceries home...But you are positively starving...what do you do?

I'll tell you what I did. Scrambled eggs on toast for a nice Saturday brunch, and for dinner, as any chinese person worth his salt will tell you: Fry rice la!

Tomyum Fried Rice

* I was actually craving Kimchi fried rice...but I

opened my brand new jar of kimchi only to find it'd gone bad!! Granted I've had it since 3rd year...but isn't the whole point of preserving vegetables to avoid situations like these?? wth man...In any case, I improvised.

Half a cup of cooked rice, preferably left overnight. [If you don't have any old rice, no worries, just reduce the water slightly when you're cooking your rice, and once it's cooked, stir it to break up any clumps and pop in the fridge for a while. ]

Anything you have in your fridge~ In my case, it was french beans, bacon, baby anchovies and mushrooms, all remnants of the week's suppers

Lots of minced garlic or spring onions if that's what you have. That's the best thing about fried

rice..there are no rules!

1 tbsp chili sauce

1 tbsp tomyum paste. From a jar. You're welcome to pound herbs and spices but frankly, life is too short.

Fish sauce

1. Fry in a really really hot pan/wok.

2. Tip into a nice big bowl............and everyone knows fried rice is not complete without an egg, sunny side up;)

Jade: Bitemypotatoes

Dinner is usually a hurried affair for me..a quick stir-fry, soupy noodles that take 5 minutes to throw together...and it's sad really because the fact that I hardly ever have time to eat breakfast

or lunch means dinner is the only meal I look forward to at the end of each day. So the rare times I get the luxury of lazing around on a weekday night, I milk it for all its worth.

Supper for 2 days in a row now has been marinated lamb, pan fried to perfection~ buttery soft and juicy with just a blush of pink in the middle. But what I really want to talk about is the lovely creamy gravy and luscious sides; Both embarrassingly simple to make, yet so so yummy. Honestly, I would've been perfectly happy to eat them on their own with maybe some blanched baby french beans. Come to think of it, maybe I'll do that tonight ;)

Pan fried lamb with mushroom sauce

150g lamb shoulder fillet

Few sploshes of worchestershire sauce

pinch of dried thyme

drizzle of olive oil

salt and cracked black pepper

Chestnut mushrooms, thinly sliced

Single cream

1 tbsp good quality mustard

salt and pepper to taste

1. Rub the herbs and seasoning all over the lamb, and leave to marinate overnight or longer if you're patient.

2. Drizzle some olive oil into a pan and cook the lamb

for about 10 minutes of each side on medium heat until it's deliciously crusty. I know 20 minutes

sounds like an awfully long time, but my cut of lamb was really thick...so adjust it accordingly.

3. Remove the lamb from the pan and let it sit.

4. Throw the mushrooms into the same pan to soak up all

the gorgeous juices from the lamb, and let them brown

5. Pour in about 75ml of cream, depending how much gravy

you're after, taking it off the heat while stirring so it doesn't curdle

6. Quickly stir in the mustard and season to taste.

7. Dip a finger in the pan....Can you taste the nuttiness of the mushrooms..the richness of the cream, and the faint heat from the mustard? Beautiful isn't it.. :)

Ruby's Mashed potatoes

1 medium-large potato

cream

salted butter

salt and pepper to taste

1. Peel potatoes and cut into large chunks

2. Boil for about 20 minutes or until fork tender

3. Mash it up with a fork, fluffing as you go along

4. Add some cream and a generous slab of butter, and season to taste. Please please dont over mix it. You'll just end up with a gloopy mess.

5. Pour the mushroom sauce over it and tuck in. I wouldn't even bother with a bowl.

Sweet potato wedges

* If you don't cook another meal for the rest of the week, at least promise me you'll make these wedges. Minimal effort for a LOT of pleasure;)

1 medium-large sweet potato

Olive oil

paprika/ cracked black pepper

Coarse salt/ rock salt [ You could use table salt, I just find there is so much more character to rock salt, not to mention the extra crunch you get with it]

Dried thyme or rosemary

Fresh parsley, chopped to garnish

1. Preheat oven to 200 degrees

2. Boil sweet potatoes whole, skin on for 10-15 minutes

3. When they're cool enough to handle, cut into chunky wedges

4. Toss in the oil and herb mix until every surface of the wedges is well coated

5. Arrange them on a foil-lined cookie sheet....you don't need the foil..I just don't like washing up.

6. Bake for about 20 minutes, turn them over and bake for another 10 minutes.

7. You know when they're done when your kitchen smells like christmas, and your wedges are crisp and golden brown....salty, crunchy, spicy..mmm...so so good....

Mars: Tea @ Yauatcha

Sush has awesomely posted a little something about this fusion dim sum place - which is really good. I'm not a fan of fusion, but Yauatcha does good stuff!

Jade and I recently went there again for tea - because I was really craving the Kumquat Jasmine tea. I freaked out when I didn't see it on the menu! Tip of the day: Always worth it to ask the waitress about whatever you're used to having at a restaurant. They lady said that they can make it for me! (^o^)v




Passion fruit & lime tea
Papaya smoothie
Kumquat Jasmine tea

We also had this lemon & cola tart - which was kinda nice.
I'm not as good as the other 2 describing the taste but I'll try. When you first bite into this thing, you're immediately hit with a strong tart lemony taste, but as you get used to it, the creamy-ness of the center of the tart come out and you'll fine yourself wanting more! The cola marshmallows at the top was cute. Not a fan of marshmallows, so I left most of it to Jade. She thot they were cute - and that's why she liked them.

The macaroons were (I think and expect) not as great as the ones Sush had in Paris. But these ones had unusual flavours to them. The green was pandan, the pink in the back was hibuscus, the blue was most probably blueberry, the brown was coffee, the yellowish one was apricot and ginger and the purple was some other kind of flower.

Worth a shot if you're up for it! But Yauatcha... still go for the dim sum! Really! (^_^)v

Mars: Rossopomodoro

The 3 of us wanted something fast and close by to go eat, and since we were all extremely lazy to cook that night, being it our first night back from Iceland, we opted for Rossopomodoro on Monmouth Street.

We pass it everyday to and from College and I wonder why we've never thought of going in.

It's your standard Italian place to go to I suppose. Nice atmosphere, people bustling here and there and laughter from every table - which is exactly what I expect from an awesome Italian restaurant. Both my housemates were vegetarian that day, so I was happily picking (stealing) from their plates.

We had the spaghetti with cherry tomatoes and basil - a classic and something one can never go wrong with. And a different sort of pasta that looks like thick but very short linguinis.

The dolces were nice. At least I knew mine was. Had the Nero Magna - which is prolly exactly like Nigella's Chocolate Molten Babycakes. This was awesome - warm and soft on the outside, gooey and oh-so-chocolately on the inside. The ice cream was a bit too sweet tho, but I was happy enjoying the chocolate bliss on my own~


The housemates' verdict on the tiramisu was - nice but a little bit too much coffee. Coffee is good tho. The housemates normally enquire whether there is alcohol in the stuff that they eat so that in the case that there is they can stop me from picking off their desserts.

My housemates rwk. (^_^)v

50 - 52 Monmouth Street, WC2H9EP
Tel. 0207 240 9095, covent@rossopomodoro.it
Opening hours: Mon-Sun 12.00-24.00

Jade: Bitemycraisins

I remember reading about berries in my Enid Blyton book collection~strawberries and cream..blueberry pies..blackberry picking..In my 6-year old head, berries were akin to magic fruits. They sounded so mouthwateringly juicy and sweet...I imagined them to be like the best grape soda, the best strawberry jelly and the sweetest candy all rolled into one giant flavour explosion. And then I had my first real strawberry.........it was sour, mushy and not very juicy...I nearly cried. I've never liked berries since....and every time I come across an Enid Blyton story detailing how much of a treat berries are, I give the offensive passage the evil eye.

So when I came across a pack of craisins/ dried cranberries today, it took me a good 10 minutes to decide whether or not to reopen old wounds and give berries a second chance. My love of festivities won....they just looked so red and shiny and christmasy! And as much as it pains me to say this, they are actually quite good~soft and moist...sweet with a slightly tart ending...and a lovely change from the usual raisins. Just the dried ones though...baby steps...

White chocolate and craisin cookies~ so Christmasy!

227g butter

3/4 cup sugar [ I still found mine too sweet...but that's just me. I drink my coffee without sugar]

230g cream cheese

250g flour

1 cup white chocolate chips/chunks

1 cup craisins, roughly chopped

Pinch of salt

1. Preheat oven to 160 degrees.

2. Cream butter and sugar till light and fluffy

3. Add softened cream cheese and mix. The thing about cream cheese is it becomes really runny if you overbeat it. So do what I do, beat it with your mixer for about 5 seconds and then use a spatula to mix it properly, smooshing it into your butter and sugar mixture.

4. Add flour and fold.

5. Fold in chocolate and craisins.

6. Form balls..depending how large you want your cookies to be, flatten them and place on a cookie sheet.

7. Bake for about 15-20 minutes.

8. These cookies smell amazing...but be patient..let them cool completely. And try not to finish them in one go ;)

Sush: Brunch in Londontown

I'd like to share my favourite haunts for brunch when I'm in Londontown. I do adore having 'brunch' really, even saying it puts a silly grin on my face! I guess cuz it makes me feel like I'm one of the girls in SATC, or living a more dreamy, easy going life. Definitely a lifestyle I've picked up ever since being in the UK.

Anyway, here a few of the places which I return to frequently when it calls for the said meal. :) Some discovered by myself with friends, and others introduced by my good friend Vin who has been in London for the last 10 years.

1. Le Providores :
This place has very imaginative breakfast and lunch style dishes. Not cheap, but definitely well worth a visit if you're looking to treat yourself.
Favourite dishes include the smoked salmon with eggs benedict and hollandaise sauce, french toast (pecans & caramelised bananas) with crispy bacon, turkish eggs, chorizo with eggs benedict. Their coffee here is also exceptionally smooth and rich. The place also does lighter style breakfasts such as muffins, toast, and croissants. Note though, that queues on the weekends can be quite long so try to go early! I've waited in line for 30-40 mins before.

Chorizo with eggs benedict and rocket

Turkish eggs

French toast with pecans and bananas with crispy bacon

109 Marylebone High Street, London, England W1U 4RX tel (+44) 020 7935 6175

2. Joe Allen

A basement restaurant/bistro/bar, this is located at the edge of Covent Garden. Its quite hidden, so you just have to look out for the green sign.
I've been to this place a couple of times and they do an amazing Sunday brunch. :) Always having the option to either have your food with champagne or without, the food here doesn't disappoint either. Menu choices are the typical British bistro food and they're famous for their Sunday lunch actually. Here's a quick glance at their breakfast menu. Pricier than most brunch places, the Sunday lunch menu will set you back at least £20 I've only visited this place when I was feeling a tad richer, or showing people around. Service and food are lovely though. I've never had better sausages and mash, ever. I kid you not. ;)

The interior decor of the restaurant has an American vibe, seeing as it has branches in the US as well.

13 Exeter Street London WC2E 7DT Tel:020 7836 0651

3. Raoul's

Recently discovered, this will be my alternative to Le Providores. Its slightly cheaper, and I have nothing bad to say at all about their eggs benedict with smoked salmon and toasted bagel muffins. :) The coffee brewed here is enough to make me smile too.
I have only tried their one dish, and my companion that morning had their full English breakfast. Didn't really look anything out of the ordinary, but he swears that it was yummy.
I will definitely venture back here and give their other dishes a try.
The restaurant has two branches; Nottinghill and Maida Vale. Again, as all good food eats go, there was a queue to get a table. The plus side to this place, its definitely more spacious than Le Providores and its brighter as well. The walls are brightly coloured, giving you that cheery feel on a weekend morning.

Raoul's Cafe & Bar Notting Hill 105 - 107 Talbot Road Between Westbourne Grove & Ledbury Road London W11 2AT United Kingdom Phone +44 (0) 207 229 2400 Opening hours: Monday - Sunday 8.30am - 11:00pm

4. Tom's Kitchen

Only been to this famous eatery once and tried their French toast. Tom's Kitchen do theirs differently from others that I've tried. The bread is almost like Hainanese bread that you get with your butter and kaya (if you know what I'm talking about). Its very light and fluffy, but thats deceiving as the dish gets a tad bit sweet after a while. Served with cream and caramelized apples, its delicious for the first few bites, but I found it overwhelming to finish. I've been told, however, that their blueberry pancakes are really lovely. :)
Most of the patrons that morning were only eating toast with the spreads, muffins, and simpler dishes.
You definitely have to call and get a table booked if you're eating on a weekend. The place is very popular and gets packed early. Located in South Kensington, its very popular with the local crowd and residents around the area. And call not just a day in advance, but as early as possible...

French Toast with cinnamon cream and caramelized apples

27 Cale Street, Chelsea, London, SW3 3QP
Tel #: 0207 349 0202

OPENING HOURS
Breakfast: Mon - Fri 7am -10am
Lunch: Mon - Fri, 12pm - 3pm
Dinner: Mon - Sun 6pm - 11pm
Brunch Sat and Sun 10am - 3pm

Ok, hope these are worth a visit again once you have chosen to give them a try. :) There are so many places in London, definitely will be adding more to my brunch list.

Jade: Bitemywintermelon

Look what I found in Chinatown!!! I love love love wintermelon and I think winter melon soup is possibly one of the best soups I've ever had.

If you've never had winter melon before, please please try this. Uncooked, it looks a bit alarming because it's huge...but once it's been simmered to death..oh..it's everything a melon should be~

Translucent cubes that are beautifully tender to

the point of disintegrating...sweet...subtle..with a hint of something that makes me think of pandan....and incredibly light. It's amazing how something so simple can deliver so much flavour...I could drink this all day..and actually..I have..for about 2 weeks now. What can I say..I got a bit carried away with the melon buying.

Winter melon soup ~guaranteed to cheer you up on a cold winter's day:)

300-400g pork ribs, or chicken [ on the bone

please]

Small handful of red dates

Small handful of goji berries

Big slice of winter melon, skin removed, and cut into generous chunks

1. Put the ribs, dates and goji berries in a pot of water and bring to a gentle simmer. Should take about 20 minutes.

2. Skim the frothy bits off the top of the soup, this takes while, so be patient. You don't have to do it, but I'm fussy that way.

3. Add the winter melon chunks and let it simmer on low heat for about an hour or 2.

4. Season to taste, ladle it up, savour the delicate fragrance the melon imparts....and take slow sips to make it last as long as possible:

Sush: Pierre Hermé, the Chanel of macaroons

I took a quick weekend break in Paris over the weekend. T'was feeling a tad bit burned out from work. No, make that very burned out. The trip itself was fulfilling in its own right. I spent my money on nothing else but good food. :)

But first of all, may I present to you the most divine macaroons my teeth have sunk into. From where you say?

Pierre Hermé!

This shop made an appearance in Gossip Girl at the very last episode of Season 2 I believe. When Chuck actually flew all the way to Paris to buy Queen 'B' these lil' babies because they were her favourite.

Last scene in GG Season 2. Picture taken from gossipgirlinsider.com

Touted by websites and guidebooks as the 'Chanel of bakeries and macaroons', these gorgeous things did not disappoint!

I have tried Paul's macaroons (you can find this patisserie around London. Just see Mars's post below) and LaDuree's as well. LaDuree's are a tad bit too sweet for me. I don't taste the individual flavours, I only taste sugar!



These on the other hand, you can taste every single flavour thats made. :) My favourite will always be pistachio. But vanilla with matcha (green tea) filling comes close in 2nd. And the blackcurrant with chocolate is also divine!

You can view more of their macaroon flavours at their website here.

But these are not for the faint hearted in terms of expenditure. Priced by weight, (because the buttercream is not consistent) a box of 7 macaroons will set you back about 9.80euros. My colleague was shocked when I told him how much they cost. Haha.

Time to consult Nigella Lawson's Domestic Goddess recipe book to learn how to produce my own pistachio macaroons. Apparently the copy I have is quite good.

Jade: Bitemylamb

I've never been much of a meat person...I remember when I was younger, I would happily finish an entire bitter gourd on my own, but give me anything more than half a drumstick and I would give you a look so pained and forlorn anyone would be tempted to slap me before taking the offensive piece of meat away. Every now and again though, I come across a piece of lamb so beautifully cooked that for a few brief seconds, I forget I don't actually like meat; There was a christmas roast done by a family friend, the gorgeous black pepper lamb from one of my favourite restaurants at home and the lamb salad I made for dinner over the weekend.

Lamb salad with tangy thai dressing [Inspired by nigella]

100g lamb shoulder fillet [ please don't get anything too lean.. the fat is where the flavour is. I

know many people are put off by the smell of mutton/lamb and resort to all measures to mask it..Frankly, I don't get these people..it's like eating a popsicle but only after you've removed the flavour and sweetness. Go suck on an ice cube instead]

Salt, cracked black pepper and thyme

Salad leaves, as much as you want. [ Use a mix, you want something sweet and something slightly bitter to add a bit of a punch. I used endive, chicory and some shredded iceberg lettuce]

2 tbsp fish sauce

1 tbsp plum sauce

Juice of half a lemon or 1 lime

Sugar to taste

1 spring onion chopped

Half a red chili

Some toasted sesame seeds

Chopped mint [from my garden!! i've been dying to say that]

*Glass noodles optional

1. Rub the salt and herb mix on both sides of the lamb and leave to marinate.

2. Heat some olive oil in a pan, and pan fry the lamb for about 5 minutes on one side and 4 minutes on the other. Reduce the cooking time if you like it rare.

3. Take the lamb off the heat, cover the pan with

a lid/plate and let it sit while you make the dressing

4. Mix everything together for the dressing, tasting as you go along.

5. Slice the lamb thinly, arrange it on a bed of crisp salad leaves, spoon over the wonderfully tangy dressing, toss, grab a fork and tuck in.

The lamb should be lovely and crusty on the outside, light pink and juicy on the inside, and most importantly, meltingly tender. For a bit of variety, I threw in some glass noodles, gave it a quick stir in the pan to soak up all the lovely juices and tossed that into the salad. My mum said the whole thing sounded a bit odd when I told her about it..but take it from me...it's anything but.

P.S: Mars, before you even ask, yes you can add coriander

Jade: Bitemyomelette

Saturdays are meant for lazing in bed and lounging around in my tattiest pyjamas...although I've recently discovered that scrubs make excellent loungewear....nearly as good as my dad's old shirts that I usually scavenge from the 'for charity' pile. Charity begins at home. Don't judge me.

In the midst of all that relaxing..or rather my sheer reluctance to move..the last thing I want to do is stuff a chicken...so I settle for something equally hearty that takes all of 10 minutes :)

Marinated spinach and mushroom omelette

Handful of spinach

2-3 button mushrooms

Few slices of gloucestershire cheese [ it's what I had on hand, but I think feta or brie would be even better]

Good quality olive oil

Worchestershire sauce

Pinch of dried thyme

2 large eggs

tablespoon water

salt and pepper to taste

1. Roughly chop spinach and mushrooms, drizzle with olive oil, few splashes of worchestershire sauce, throw in some thyme. Mix it up with your hands and leave to sit

2. Beat eggs with water and season.

3. Heat some oil in a non-stick pan, pour in the egg mixture, gently sweeping the top of the mix towards the centre of the pan.

4. When the edges have just about set, scatter the filling on top.

5. Leave it to cook a bit more while you do the washing up.

6. I like my omelettes slightly runny in the middle..but it's up to you really. Fold the omelette and slide it onto pretty plate.

7. Hurry back to your room while the cheese is still hot and oozing...and take that first blissful bite...You could share it with someone...I wouldn't ;)