The Omlet Omelette

You might have expected our signature dish to be full of fancy ingredients and complicated techniques. Not so, we prefer to concentrate on just a few carefully chosen flavours and you should find that the method is simplicity itself.

You will need to save your eggs up as an adult-sized omelette requires 3-4 eggs. You will also need mustard, tarragon, butter, Maldon sea salt and fresh black pepper.

Crack the eggs into a bowl. Using a fork, start stirring and stop as soon as the yolks and whites are all combined. It is crucial not to beat the mixture. Season with salt and pepper.

Next, stir in about two tablespoons each of tarragon and mustard. Mustard is a fiery vegetable that looks a bit like cress. You can grow it yourself on a windowsill, have a look at 'fun with eggs' in the Eggs section for info on how to do this. Tarragon is an intriguing herb with an aniseed flavour that goes very well with egg. Leave this mixture on the side for a few minutes while you prepare a green salad, slice the bread and warm the plates, the herbs will begin to infuse the eggs with their flavour.

It's time for the cooking. Warm a small round sided frying pan on a medium heat and add a good knob of butter, let this foam and before it browns pour in the mixture. Using your trusty wooden spoon create channels for the uncooked mixture to run into. When it is two thirds done, turn up the heat to brown the bottom. You have to keep an eye on it because the omelette should be baveuse (still slightly uncooked on the surface) when you turn it out. Serve straight away with the salad, bread and a glass of champagne. Welcome to the good life!