QUICK OMELETTE ARNOLD BENNETT

Serves 1. Hands-on time 15 min

120ml whole milk

80g sustainable smoked haddock fillet

1 tbsp plain flour

2 free range eggs

2 tbsp crème fraîche

2 tbsp freshly grated Parmesan

A knob of butter

A handful of chives, chopped

1. Put the milk in a small pan with the haddock. Cover and poach over a low heat for 5 minutes until just cooked through.

2. While the fish poaches, whisk the flour with the eggs, crème fraîche and Parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth.

3. Heat the butter in a non-stick, heavy-based frying pan and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over the chives, then flake in the haddock. Using a spatula, fold the omelette in half, then scatter with more chopped chives and black pepper to serve.

20 MINUTE FRIDGE TO FRITTATA

Serves 6

300g mixed mushrooms, such as chestnut, shiitake, oyster and/or enoki

2 tbsp. olive oil, plus extra for brushing

2 garlic cloves, roughly chopped

8 free range eggs

6 spring onions, sliced

3 tablespoons roughly chopped herbs (curly parsley, tarragon, chives, dill or coriander)

40g grated Parmesan or Pecorino cheese

Salt & freshly ground black pepper

You’ll need 1 x 26cm ovenproof non-stick frying pan

1. Trim and thickly slice the chestnut mushrooms, tear the shiitake and oyster mushrooms and divide the enoki mushrooms.

2. Melt the olive oil in the non-stick frying pan, add the garlic and sauté over a medium heat for 1 minute. Add the mushrooms and cook over a high heat for 6-7minutes until they are golden and slightly crispy. Season then remove from the pan and set aside.

3. Crack the eggs into a large mixing bowl and whisk together with the spring onions, herbs and half the cheese. Season well with salt and pepper.

4. Use a pastry brush or kitchen paper to coat the frying pan with olive oil. Set the pan over a medium heat and pour in the herby egg mixture. Scatter the mushrooms and spread them evenly.

5. Preheat the grill on a medium-high setting.

6. Meanwhile, cook the egg mixture on the hob for about 9-10 minutes until the base is firm and cooked about 1cm in from the edge but the centre is still a little wobbly. Sprinkle the remaining cheese on top.

6. Place the pan under the grill and cook for about 1 minute until the top is golden and puffed. Remove the pan from the grill and allow to cool.

7. Place a large, flat plate over the top of the pan and hold it in place as you invert the pan and plate so that the frittata falls onto the plate. Flip it back onto its base before serving.

ETON MESS TRAYBAKE

Crowd-pleasing dessert Eton mess is transformed into a teatime traybake. Topped with meringues, strawberries and whipped cream, this fruity almond cake makes a fantastic summer dessert.

Serves 12-15. Hands-on time 20 minutes, oven time 25-30 minutes

Make Ahead: Bake the sponge (and meringues) a day ahead; top just before serving.

For the sponge

200g butter, softened

200g caster sugar

1 tsp vanilla bean paste

50g ground almonds

4 free range eggs

175g self-raising flour

4 tbsp double cream

250g strawberries [small, ripe but firm, hulled and halved]

1 tbsp granulated sugar

For the topping

250ml double cream

50g icing sugar

4 homemade meringues, crumbled

200g strawberries [small, hulled, thickly sliced]

Small handful fresh baby mint leaves

You’ll also need a 20cm x 30cm shallow cake or brownie tin, greased and lined with non-stick baking paper

1. Heat the oven to 190°C/170°C fan/gas 5. To make the sponge, beat the butter and sugar in a mixing bowl using an electric hand mixer for five minutes until light and creamy. Beat in the vanilla bean paste, then mix in the ground almonds. Beat in the eggs one at a time, adding a tablespoon of the flour with the last two eggs. Sift over the remaining flour and a pinch of salt and, using a large metal spoon, fold in using a figure-of-eight motion, along with the four tablespoons of double cream.

2. Spoon the mixture into the prepared tin and level the surface. Scatter 250g prepared strawberries over the top and sprinkle with the granulated sugar. Bake for 25-30 minutes until a skewer pushed into the centre comes out clean.

3. Remove the cake from the oven and leave to cool in the tin for 10 minutes. Transfer to a cooling rack, leaving the baking paper in place to cool completely.

4. To assemble, peel off the baking paper, then transfer the sponge to a serving plate. Whip 250ml cream and icing sugar in a large mixing bowl until the cream forms soft peaks. Thickly spread the whipped cream on top of the sponge and scatter with the crumbled meringues, strawberries and mint leaves. Cut into even portions to serve.