Turmeric spiced omelette with seaweed

GIVE your omelette an extra kick with this spiced coconut mixture, which contains two fabulously gut-friendly ingredients, turmeric and seaweed.

SERVES 2 (270 calories)

l Small knob of butter or drizzle of oil

l 4 medium mushrooms, finely chopped l 4 eggs l 1 tbsp dry coconut sambal (see recipe below)

l Freshly ground black pepper HEAT the butter or oil in a small frying pan and saute the mushrooms for around 5 minutes, or until they have softened. Beat the eggs in a bowl and pour them into the pan. Lower the heat, scatter the coconut sambal on top and cook until the bottom of the omelette is starting to firm up but the top is still moist. Fold the omelette over, cut it in half and serve immediately.

Dry coconut sambal SERVES 6

THIS Sri Lankan coconut mixture is full of good things, including turmeric, and can be guaranteed to spice things up. It’s also a tasty way to enjoy some gut-friendly seaweed, although this is an optional addition. l 2 tsp ground turmeric l 3 tbsp desiccated coconut l 1 tbsp nam pla (Thai fish sauce) l 1 tbsp tamari (or soy) sauce l Juice of ½ lime l ½-1 nori seaweed sheet, finely chopped (optional)

l ½ tsp chilli flakes (optional) TO make, simply mix everything together. Store in the fridge in a resealable jar.

TIP You can enhance the flavours by grinding the mixture with a pestle and mortar.