Surely June is the most wonderful month of the year. The days are never ending, with glorious sunrises and mesmerising sunsets resisting the onset of night.

This blast of light and warmer temperatures power the growth of our plants and crops so at last we have an abundance of our own wonderful fresh produce. Everything tastes better enriched by the sunshine.

The milk makes the cheese rich, our asparagus is crisp and juicy, our salads, spinach and spring cabbage are sweet and delicious.

And the extra benefit is the increased serotonin in our brains reduces our appetites, not a bad thing after 10 weeks of lockdown.

I look for fresh dishes that are light and easy to make, delicious in the garden evening light, sipping a glass of chilled rose.

I love the tangy lemony flavour of Isle of Mull cheddar in this grilled open-face omelette.

It starts in the traditional manner, adding the egg mixture to a pan sizzling with butter and oil, but is finished off under a hot grill so the vegetables are charred and coated with mouth-watering melted cheese.

Serves 2


150g asparagus spears

3-4 cherry tomatoes

150g Isle of Mull cheddar or any full flavoured cheese

Fresh mint leaves, chopped

4 -5 large free-range eggs

2 tablespoons cream or milk

Sea salt

Black pepper

2 tablespoons extra virgin olive oil

Blob of butter


Pre-heat grill. Snap the asparagus to break off the tender stems.

Wash and use a peeler to lightly trim the small spikes on the stems and cut into thin batons leaving the fronds whole.

Blanch in boiling salted water for 5 minutes.

Drain and refresh in cold water.

Season with salt and pepper and a drizzle of olive oil and set aside.

Quarter and season the tomatoes.

Grate the cheese.

Beat the eggs and cream lightly and add half the grated cheese and the chopped mint leaves.

Season, bearing in mind the cheddar may be salty.

Choose a small heavy bottomed non-stick frying pan.

Heat the oil and butter in the pan so that it is well coated.

As the butter foam subsides, pour in the egg mixture.

Lower the heat and cook for 4- 5 minutes, moving the egg until it starts to set.

Scatter the chopped tomatoes and asparagus on top and the rest of the grated cheese.

Finish cooking the omelette under the grill until the asparagus and tomatoes are heated through and the cheese bubbles and melts.

Slip from the pan directly onto a warmed plate and serve with a salad of crisp cos lettuce leaves lightly dressed with extra virgin olive oil and lemon juice.