The recipe today is quick and to the point — no faffing, just good food. I’ve got time on my hands but not the inclination to spend it endlessly writing or editing photos, so this one is short, sharp and satisfying.
My head’s a bit muddled today. I had a strange dream about an old colleague who, despite us getting on well, told me to “FUCK OFF.” Odd, and a little unnerving — perhaps it revealed something leftover between us. I rolled out of bed, washed, and took the puppy for a walk across the heath. Morning walks are usually a calm ritual: the low sun casting long shadows, soft light across the grass and the dog checking in with me constantly. Not today. He wouldn’t come when called and became fixed on something in the long grass. After a while I went back to find him on his back, rolling and sniffing a… well, it was a dead mole. Poor thing. The puppy, however, did not care.
On the way back he discovered the single most thrilling object imaginable: a scrunched ball of used kitchen foil someone had left behind. I’ve bought him every kind of toy — soft, hard, noisy, bouncy — and made treats from salmon, chicken and anchovies, but nothing compares to the allure of discarded rubbish. When he finds something he likes, three things happen: he ignores me completely, keeps his distance at five to ten metres, and generally pretends I don’t exist.
Getting him back on the lead and out of the park became a long, slow negotiation. After abandoning polite calls and treats as useless, I used the narrowing path and a tennis court fence as a kind of inanimate pincer to herd him into a corner. That trick bought me a chance to snap on the leash, reward him with treats and steer him toward the exit while praising him for compliance.
So that’s the morning’s drama. What about the food? This omelette is fast and full of flavour — the kind of dish that feels like a warm childhood memory wrapped in a crisp, passing moment. It’s comfort on a plate: quick to make, uncomplicated and reassuring. In other words, it’s a true sub-10-minute meal that still manages to feel special.
Sun dried tomato and roquefort omelette with rocket
By Gavin Wren
Serves 1
Uses 1 frying pan
Ingredients
2 eggs
40g Roquefort
4 sun-dried tomatoes from a jar in oil, chopped
A handful of rocket
Directions
Heat a frying pan over medium-low for a few minutes so it reaches an even cooking temperature before you start.
Whisk the eggs in a bowl and season well with salt and pepper.
Add about 1 teaspoon of oil from the sun-dried tomato jar to the pan and swirl to coat. Pour in the eggs and, as they set, draw the edges toward the centre with a fork, tilting the pan so the uncooked egg runs underneath.
When the base is set but the top remains slightly runny, crumble the Roquefort over the surface and scatter the chopped tomatoes evenly.
Allow the cheese to soften and the egg to finish cooking; just before the top is fully set, fold the omelette and slide it onto a plate.
Finish with a handful of rocket on top and serve immediately.