The pappardele pasta fits the bill. You can make this with any pasta. Pappardelle is a thicker version of tagliatelle. Or you can use fresh lasagna sheets. You could even make fresh pasta, but the dried is very good – I tend to use Gecco.

For a change of taste, try cooked smoked bacon or ham instead of chicken. Or, for a vegetarian option, just leave the meat out and maybe try aubergine or eggplants, which I think are underused – although they do need stronger flavours with them.The vegetable mixture can be made up to two hours in advance and kept at room temperature until ready to reheat.

I first learned how to make omelettes properly when I was an 18-year-old on work placement. It was my first time away from home and I was working in the Great Southern Hotel in Bundoran. My twin brother David was serving in the restaurant.

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They started me off on omelettes and I remember making one for a late-night customer after the kitchen was closed. Many years later he is now a customer in MacNean. He always reminds me that I didn’t let him go hungry.

Spinach is also great in an omelette – try it. I also like peppers and red onions. Instead of cheddar, you could use mild goats cheese such as Boilie.

Omelettes are so quick to make that it’s just not worth cooking a large one for two people. Don’t be tempted to over-beat the omelette, as it will spoil the texture.

Happy cooking!

THIS WEEK’S RECIPES

PAPPARDELLE PASTA WITH VEGETABLES & CHICKEN

Serves four

2 tbsp rapeseed oil

1 large aubergine, trimmed and chopped into 2.5cm (1inch) pieces

1 large red pepper, cored and cut in squares

1 large yellow pepper, cored and cut in squares

1 large courgette, cubed

2 garlic cloves, crushed

1 small red chilli, seeded and finely chopped (optional)

2 cooked chicken breasts, chopped

Sea salt and freshly-ground black pepper

350g (12oz) pappardelle pasta

Finely grated rind and juice of 1/2 lemon

2 tbsp torn fresh basil

4 tbsp sun-dried tomato pesto

1 Heat the oil in a large pan over a medium heat. Add the aubergine and sauté for about 5 minutes, until tender. Add the peppers, courgette, garlic and chilli, if using. Season to taste, then sauté for another 10 minutes or until all the vegetables are completely tender.

2 Meanwhile, cook the pappardelle pasta in a large pan of boiling salted water for eight to 10 minutes, or according to packet instructions, until tender but still al dente, with a little bite.

3 Drain the pasta, quickly refresh under cold running water and then return to the pan. Add the cooked vegetable mixture, cooked chicken and the lemon rind and juice, stirring to combine.

4 Fold in the basil and enough of the sun-dried tomato pesto to coat. Season to taste.

5 To serve, divide the pasta among warmed wide-rimmed bowls.

SMOKED OMELETTE WITH SMOKED BACON

Serves one

2 tsp rapeseed oil

1 large flat mushroom, sliced small

1 smoked streaky bacon rasher, rind removed and chopped

2 eggs

1 tbsp chopped fresh flat-leaf parsley

Knob of unsalted butter

50g (2oz) grated cheddar cheese (optional)

Salt and freshly-ground black pepper

Crusty French bread, to serve

1 Preheat the grill and a non-stick frying pan with a base of about 20cm (8 inch) in diameter. Add half of the oil and tip in the mushrooms and bacon. Season to taste and then sauté for 2-3 minutes. Tip into a bowl and set aside.

2 Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the parsley. Then season and lightly beat. When the pan is hot, add the remaining oil and then the butter, swirling it around so that the base and sides get coated.

3 While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the cheese and place under the grill for 1-2 minutes until the omelette has set and the cheese melts.

4 Scatter the mushrooms and bacon over the grilled omelette and tilt the pan away from you slightly. Using a palette knife, fold over a third of the omelette to the centre, then fold over the opposite third. Slide on to a plate, allowing it to flip over so that the folded sides are underneath. Serve with crusty bread.