Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside. Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool. Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 mins. Meanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée. Season and set aside. When the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.
Boil: Bring water to a boil, gently add eggs, and cook for exactly 6½ to 7 minutes. Ice Bath: Immediately transfer the eggs to a bowl of ice water for 3–5 minutes to stop cooking. Marinate (Optional but recommended): Peel the eggs and marinate in a mix of 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and 4 tbsp water for at least 4 hours (or overnight). Serve: Slice in half, letting the yolk flow into the broth
Cook ramen noodles according to package instructions and set aside. In a pot, combine chicken broth, soy sauce, mirin, and sesame oil. Bring to a simmer. Add sliced shiitake mushrooms and chopped bok choy. Cook until vegetables are tender. Divide the cooked noodles into serving bowls and ladle the hot broth over them. Top with green onions, soft-boiled eggs, grilled chicken slices, and nori. Serve hot and enjoy the authentic Japanese ramen!
1 In a pan heat the oil medium to high heat, with a tablespoon of olive oil 2 Add the chopped vegetables as onions, garlic, celery and red pepper. Stir all together for 5 mins. 3 Add the cumin powder and salt and pepper and the tomato sauce and let it cook for another 7 mins. 4 Add the eggs, cover and leave to coo for 8 mins. Add the fresh spinach and feta cheese at the end. 5 Serve with fresh bread.