This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.
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Sweet pumpkin, earthy chestnut mushrooms, and strong, musky sage; super seasonal autumn flavours all come together in this dish. Eating it feels like sinking into massive feather duvet in front of a roaring fire whilst it snows outside.
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This is fast becoming my go-to work-from-home lunch; it’s my spicy ten-minute rice noodle & edamame salad. I love it because it’s low calorie, veggie, but has 17g protein thanks to the edamames, and it comes together in under 10 minutes!
It’s also great for using up spring onions and fresh coriander which I seem to always have left over in the fridge.
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This recipe makes the most of the last of the summer nectaries (you could also use peaches or apricots). Afon Mêl’s brilliant apricot mead adds some warming honey and almond flavours; ditch the custard and serve with creme fraiche, honey and flaked almonds for a summery twist.
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