Method:

Break the eggs into a bowl or jug and beat well with a fork, add the grated Mexicana and season to taste.

Heat a 18-20cm non-stick frying pan over a high heat and spray with 1 cal stray (or use a litle oil).

When the pan is hot pour in the egg mixture. Using a silicone spatula, immediately start to drag the cooked egg away from the edges of the pan, leaving it in the centre. This will allow runny, uncooked egg to fill the gaps. Continue this process, occasionally tilting the pan to encourage raw egg to find its way to the pans hot surface. After about 3 minutes the omelette will start to set, sprinkle over the spring onion and roasted peppers.
Immediately cover the pan with a large serving plate and turn off the heat.

Leave the covered omelette to stand for two minutes; allowing the residual heat to finish cooking the omelette.

Dry the warmed plate used to cover the pan and carefully transfer the omelette on to the plate and serve.

Method:

To prepare the jackfruit, drain the can into a colander. Using your fingers, break up the chunks to create rough fibrous pieces that look like shredded or pulled pork; discarding any large seeds as you go.

Heat the oil in a frying pan over a medium heat and sauté the onion for 5 minutes until translucent. Add the garlic and sauté for another minute.
Add the cumin, coriander and chipotle paste fry for a minute, adding a splash of water if they start to catch. Next add the ketchup, oregano and season with a little salt and pepper. Pour over 100ml of cold water and stir to create a paste before adding the jackfruit. Mix everything together, and as soon as the mixture starts to simmer cover with a tight fitting lid and reduce the heat to minimum. Cook for 5-8 minutes, stirring occasionally until the mixture has reduced and has a rich colour.
Check the seasoning, you can add extra chipotle paste if necessary.

Prepare your toppings.

When you’re ready to serve, warm the tortillas in a frying pan or microwave according to their instructions. Assemble the tacos with the spicy jackfruit, Mexicana and all your favourite toppings.

Method:

1. Preheat oven to 200oC/180oC fan

2. Place the tomatoes on a roasting tray, drizzle with olive oil and season well.

3. Place the roasting tray into the oven and cook for 30 minutes.

4. To assemble the Panini, place one slice of cheese onto the Panini and layer with peppers, roasted tomatoes and red onion.

5. Top with a second slice of cheese and close the Panini.

6. Cook in a Panini press until golden.