Separate 6 free-range eggs.
Beat the whites until stiff peaks form, and the yolks until combined, then fold the fluffy egg whites into the yolks and season to taste.
Melt 1 T butter and 1 T olive oil in a cast-iron pan over a low heat.
Add the egg mixture and cook for 3 minutes, or until the edges are golden.
Put the pan under a preheated grill for a couple of minutes until the omelette is puffed up and golden. Serve with blanched asparagus, snipped chives and a dollop of smoked salmon, dill and lemon cream cheese.
Tuna and cream cheese baked peppers
Cut the tops off small red peppers, then remove their seeds and ribs using a small knife. Mix 1 tub chermoula, red pepper chutney and almonds cream cheese with 2–3 crushed garlic cloves and a pinch each chilli flakes, ground cumin and ground coriander and 1 can drained shredded tuna. Stuff the peppers with the mixture and roast until soft – about 30 minutes. Serve with a squeeze of lemon juice.
Cream cheese braai loaf
Make incisions into a baguette and generously spread with carrot, pineapple and cinnamon cream cheese. Halve a handful of spring onions lengthways and nestle into the incisions. Top the loaf with 2 T grated Parmesan, wrap in foil and heat over medium coals – about 10 to 15 minutes – until crisp and golden.