Omelettes are a wonderful one-pan dish and great for using up any leftovers you may have such as cooked ham or chicken. They are a great source of protein and dairy. Remember to use a high heat to begin and the grill to give a nice finish. Omelettes make a great healthy lunch and lots of people don’t realise that they are also delicious cold.

Sausage rolls are ideal in the lunch box and it is always worth making them in batches. They freeze well and you can take them out as you need them. This recipe is sweet with the red onion marmalade, but you could replace it with sundried tomatoes for a change

Happy cooking!

THIS WEEK’S RECIPES

Ham & Potato Omelette

3 spring onions

200g new potatoes

150g cooked ham, chopped

2 tbsp rapeseed oil, plus 1 tsp

8 eggs

1 tsp Dijon mustard

85g mature cheddar

2 tomatoes

1 Finely chop the spring onions and set aside. Thickly slice the potatoes, no need to peel. Then boil in a pan of lightly salted water for 10 mins until just tender. Drain. Heat a frying pan with one tsp oil. Add the spring onions, stir briefly for a couple of seconds to slightly soften, then tip into a bowl. Wash and dry the frying pan.

2 Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Grate the cheese and add half to the egg mixture with cooked ham, onions and potatoes. Gently stir to mix everything. Heat two tbsp oil in the pan. When it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

3 Turn on the grill to heat up. Leave the omelette to cook, undisturbed, over a low heat for about six mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.

4 When the omelette seems set on the base, but is still a little eggy on top, put the pan under the grill to cook the last of the egg mix and melt the cheese for five minutes. Turn out of the pan. Cut into wedges and serve.

Sausage rolls

Makes eight

12 sausages

2 slices white bread, whizzed into crumbs

2 tbsp chopped sage

1 sheet ready rolled puff pastry

Flour, for dusting

4 tbsp caramelised onion marmalade

1 egg, lightly beaten

2 tsp sesame seeds

Ballymaloe relish, to served

1 Heat oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages and mix with the crumbs and sage. Season and set aside.

2 Unroll the pastry onto a floured surface and spread the onion marmalade down the centre along the length.

3 Roll the sausage mix into a long thin sausage the same length as the pastry and sit it on top of the marmalade.

4 Flip one side of the pastry up over the sausage meat to cover and then brush along the length of the other side of pastry with the egg.

5 Roll the sausage over to completely enclose it in pastry with the egg sealing it closed and ending with seam side down.

6 Brush the egg all over the top and sides of the pastry and sprinkle the sesame seeds over to stick. Cut the sausage roll into eight even-sized pieces and transfer to a baking tray lined with parchment paper.

7 Bake for 25-30 minutes until golden and cooked through. Once cool, these can be frozen in bags and defrosted as needed. Serve with Ballymaloe relish for dipping.