Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

PEPPER

      Grill ¹/₂ red or yellow pepper, or a combination, until charred then peel off the skin and slice thinly.

      3 MUSHROOM

      Wash, dry and slice 50g/2oz mushrooms – any type, or a mixture – then sauté them in 15g/¹/₂ oz butter until they are tender and any liquid they produce has boiled away (this may take up to 15 minutes). Season with salt and pepper.

      4 CHEESE

      Mix 2 tablespoons of grated cheese with the egg yolks, then sprinkle another 2 tablespoons on top of the omelette just before you fold it. Gruyère or Parmesan, or a mixture, are good.

      5 RATATOUILLE

      Leftover ratatouille (see here) makes a very good filling; reheat gently, allowing 2 heaped tablespoons per omelette.

      6 TRUFFLE

      For a luxurious treat, put a few truffle shavings on top of the omelette before folding it.

      7 PETITS POIS AND MINT

      Cook 50g/2oz fresh or frozen petits pois in a little boiling water for 2 minutes Drain, add a knob of butter and 2 teaspoons of chopped fresh mint.

      SWEET FILLINGS

      1 FRESH FRUIT

      Any sweet, soft-textured fruit is good, such as blackberries or blueberries, sliced sweet ripe mango, or sliced banana with a sprinkling of cinnamon. Or use 50g/2oz strawberries or other red berries, sliced and sprinkled with sugar and 1 tablespoon of liqueur: try Cointreau with strawberries or kirsch with cherries.

      2 JAM

      Melt 1 tablespoon of jam in a small pan over a gentle heat – apricot or black cherry are especially good. You could also add a dash of liqueur.

      3 PRESERVED FRUIT

      Use 2 tablespoons of fruits preserved in liqueur, or coarsely chopped stem ginger.

      TORTILLA

       This simple Spanish omelette is wonderfully tasty and filling, and like all flat omelettes it can be eaten hot, warm or cold. Any that’s left over is delicious the next day, reheated and served with a fresh tomato sauce or served hot or cold with salad.

      Tortilla makes a good appetizer, cut into small squares and accompanied by a spicy dipping sauce.

      900g / 2lb potatoes

      1 large onion or 1 bunch of spring onions