Mushroom & Cheese Omelette

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

Cracking on a flat surface gives a clean break and far fewer bits of shell than the edge of a bowl.

1. Tap the egg firmly once on the flat worktop.
2. Push your thumbs into the crack over a small bowl and pull the two halves apart.
3. If shell falls in, scoop it out with a half eggshell — it works much better than a spoon or finger.
4. To beat: whisk with a fork until the white and yolk are one even yellow, with no streaks of white.
5. Wash your hands after handling shells.

A thin layer of egg set quickly, filled and folded. About three minutes from pan to plate.

1. Beat 2–3 eggs with salt and pepper.
2. Heat a little oil or butter in a non-stick pan on medium-high until the butter foams.
3. Pour in the eggs. As the edges set, push them to the middle with a spatula and tilt the pan so runny egg flows into the gaps.
4. When the base is set and the top still slightly glossy, add the filling to one half.
5. Loosen the edge, fold the empty half over and slide it onto a plate.