FORGET fancy terrines and delicate jus, if you want to impress chef Tony Singh, just heat up some baked beans and offer him some sparkling company. Here is one of his recipes for you to try.

Ingredients:

Serves Four

Vegetable oil 4 garlic cloves, crushed

2.5cm piece of fresh ginger, peeled and chopped

4 shallots, finely chopped

1 red Serrano chilli, finely chopped (or half a regular red chilli)

1tsp garam masala

1tsp vegetable stock powder (I use Marigold bouillon powder)

100g white cabbage, finely sliced and washed

A handful of mushrooms

400g cold cooked rice

100g frozen petit pois

2tbsp chopped coriander

8 eggs

Salt and pepper Chilli sauce, to serve

Method:

Heat two tablespoons of oil in a wok. Add the garlic and ginger and stir-fry for one minute. Add the shallots and chilli and cook for one minute.

Add the garam masala, bouillon powder, cabbage and mushrooms. Cover with a lid and cook for two minutes (there should be enough water on the cabbage to steam it so that everything cooks without sticking). Add the rice and keep moving it about til broken up and hot, then stir in the petit pois and leave for one minute. Scrape the mixture into a bowl and stir in the coriander.

Leave aside while you make the omelettes.

Heat a large frying pan for the omelettes. In a small bowl, beat two of the eggs with a pinch of salt. Add to the pan to make a very thin omelette.

When the omelette is almost cooked through, remove and transfer to a large plate. Repeat with the remaining omelette mixture.

Gently reheat the rice mixture over a very low heat, or reheat single portions in a microwave.

Add one portion of fried rice to one half of each omelette and carefully fold it over. Serve with chilli sauce.