Tofu Omelette

We're celebrating the end of half term with our first ever trip to Legoland today (hooray!)
A high-protein breakfast of tofu omelette made a delicious and hopefully, stamina-building start to the day.
Serves 2
1 tbsp sunflower oil
200g medium firm tofu, cubed
2 spring onions, thinly sliced
1 garlic clove, thinly sliced
tiny knob of butter
3 eggs, beaten
soy sauce and chilli seasoning, to serve

1 Heat the oil in a large non-stick frying pan and cook the tofu for a few minutes on each side until golden and a bit crusty.

2 Add the spring onions, garlic and butter and sizzle for a minute or so until the garlic softens. Pour in the egg, cook for a couple of minutes until set, flip it over if you like then serve with a dash of soy sauce and sprinkling of shichimi powder.

Broadbean and Pancetta Frittata

Serves 4
100g cubed pancetta
6 large eggs
1 thick slice of crusty bread, about 100g
100g shelled broad beans
100g Parmesan, diced or coarsely grated
large bunch of chives, snipped with scissors

1 Cook the pancetta in a large non-stick frying pan for 5 minutes until crisp.

2 Meanwhile, beat the eggs with a splash of water and season lightly. Tear the bread into small pieces, stir into the beaten eggs with broad beans, cheese and chives.

3 Tip the pancetta into the egg mixture and stir well.

4 There should be enough oil in the pan from the pancetta so pour in the egg mixture. Cook very gently for 12 minutes until golden underneath and almost set.

5 Pop the pan under a preheated low – medium grill for 5 – 10 minutes until golden brown and just set. Leave to sit in the pan for a few minutes then slide out onto a board, cut into wedges and serve warm with leaf and potato salads.

Home Made Easter Truffle Eggs

If you've got two long weeks off school to fill, these eggs are easy for kids to make and they taste nice.
Makes 12
200g dark chocolate
200g milk chocolate
400g sponge cake such as Madeira or marble cake, made into crumbs
100g rasins, sultanas, dried blueberries or cranberries
50g chopped nuts or dessicated coconut
To decorate
Dessicated coconut, cocoa powder, finely grated dark or white chocolate

Break the chocolate into pieces and melt in a heatproof bowl over a pan of gently simmering water until smooth. Str in the cake crumbs, fruit and nuts.

Chill for 30 minutes then mould into 12 egg shapes.

Scatter some coconut, cocoa or grated chocolate onto a plate and roll the chocolate eggs in it to coat. Line cardboard egg boxes or egg cups with circles cut from greaseproof paper and sit in the eggs. Can be stored in the fridge but are best eaten at room temperature.

Hang On, Maybe This Is The Best Restaurant In London...

This afternoon we went for our now traditional post-Christmas, pre-New Year lunch at The Wolseley. This is the fifth year in a row we've been now and, I think, this was the best one yet. When I say best one yet, it was precisely the same as all the others only more so. We even sat in the same area of the restaurant we always do, but there's something so perfect about this place that the fact you know the menu by heart, you know what the breadsticks look like and you recognise the brand of butter they use just makes it all the more enjoyable. The Wolseley is brilliantly, inspiringly reliable, you know that the service will be fantastic, you know you'll look at the tableware and linen and want to take it all home. And I couldn't give a monkey's about tableware and linen. Silvana's drinks - a glass of champagne, a glass of their own petit Chablis looked great (I stuck with fizzy mineral water). And while I grimaced slightly at paying £4.75 for a small bowl of buttered spinach, the espressos (served with a small glass of water and a dark chocolate) were great and less than two quid a pop, so it's swings and rahnd-a-bahts, innit? Scrap had - and really enjoyed - Eggs Benedict and we all shared the world's greatest, crispiest, most delicious whitebait starter. Oh, and Rhys Ifans and Sienna Miller were in there hoiking down roast beef and yorkshire puds in between nodding politely at strangers. I interviewed Rhys once, so I kept a professional distance and allowed Silvana to tell me what was going on over my shoulder. When they left he pulled on a pork pie hat and she climbed behind a huge pair of sunglasses. You see, our celebrity cousins can be reliable too. So, all good then. Perhaps it's even better than Locanda?