Name: Mushroom and herb omelette
Yield: 4
Ingredients: 60 gm butter, coarsely chopped; 2 tbsp olive oil; 300 gm mixed mushrooms, such as field, Swiss brown and pine, thickly sliced; 1 small garlic clove, finely chopped; 8 eggs; 3 tbsp finely chopped mixed herbs (see note); 100 gm goat’s curd; To serve: buttered toasted baguette and leaf salad

Ingredients

60 gm butter, coarsely chopped

2 tbsp olive oil

300 gm mixed mushrooms, such as field, Swiss brown and pine, thickly sliced

1 small garlic clove, finely chopped

8 eggs

3 tbsp finely chopped mixed herbs (see note)

100 gm goat’s curd

To serve: buttered toasted baguette and leaf salad

Method

Main

1.Heat half the butter and half the oil in a 24cm-diameter frying pan over medium-high heat until foaming, add half the mushrooms and half the garlic, season to taste and stir occasionally until browned (3-4 minutes), then reduce heat to medium.

2.Whisk half the egg and half the herbs in a bowl to combine, season to taste, pour into pan, shaking pan to distribute herbs evenly. Cook, pulling edges into centre and tipping pan, until beginning to set (2-3 minutes). Scatter with half the goat’s curd, loosen edges with a palette knife and slide onto a warm plate, folding over as you go. Repeat with remaining ingredients. Serve hot with baguette and salad.