Lunch on the run
Herbed jersey frittata
Boil 150g small new potatoes until tender – 12-15 mins. Drain, cool and slice. Whisk 4 eggs with 1 tbsp water and season. Stir in 2 tbsp of grated hard cheese, a large handful of mixed chopped herbs and the sliced potatoes. Heat a tbsp each of butter and olive oil in a nonstick frying pan and wilt 4 chopped spring onions. Pour in the mixture, fry for about 2 mins, top with more cheese, then grill until golden. Cool, refrigerate, then pack and serve with a sharply dressed green salad.