RANGE KITCHEN AND TAP RECIPES

Steps:

• 1. Pick the leaves off the basil and roughly tear them.
  2. Cut the cherry tomatoes in half on a chopping board.
  3. Crack the eggs into a mixing bowl.
  4. Add a tiny pinch of salt and pepper.
  5. Beat well with a fork until fully combined.
  6. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…
  7. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
  8. Carefully add the tomatoes and fry for 1 minute.
  9. Turn the heat down to low and sprinkle over the basil leaves.
  10. Carefully pour in the eggs, then tilt the pan to spread them out evenly.
  11. Using a fork, swirl the eggs around the pan a little.
  12. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Steps:

• Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
• Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
• Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.