Omurice

Step 1: Melt ½ oz butter in a frying pan over a medium heat. Fry ½ onion, ½ carrot and 2 ⅞ oz mushrooms for 5 minutes until soft and the mushrooms have coloured.

Step 2: Add 3 tbsp frozen peas, 3 tbsp sweetcorn and 14 oz cooked rice and stir-fry for 3 minutes, breaking up any clumps, until hot.

Step 3: Push the rice to one side, add 4 tbsp tomato ketchup to the empty part of the pan and let it bubble for 30 seconds to deepen its flavour, then toss it through with 1 tsp soy sauce, 1 pinch salt and 1 pinch black pepper. Divide the rice into two portions and keep warm.

Step 4: Beat 2 of the 4 eggs with half the 2 tbsp milk and half the 1 pinch salt. Melt half the ⅔ oz butter in a 22–24 cm non-stick pan over a medium heat until it foams.

Step 5: Pour in the egg and stir quickly with chopsticks for 10 seconds, then tilt the pan so it covers the base. Cook for about 1 minute, until the base is set but the top still a little soft.

Step 6: Spoon one portion of rice in a log shape across the middle of the omelette. Fold both sides over the rice with a spatula.

Step 7: Tip the pan over a warm plate so the omelette rolls out seam-side down. Cover with a piece of kitchen paper and press gently to shape it into a neat oval. Repeat with the remaining eggs, milk, salt, butter and rice.

Step 8: Pipe or spoon 2 tbsp tomato ketchup over the top and scatter with 1 sprig parsley. Serve straight away.