First go to a forest and forage around until you gather a basket of primo chanterelles. If you find a few hedgehog and lobster mushrooms and an bolete or two, no problem. It’s all good.

Clean your mushrooms then saute them in a little vegetable oil. The mushrooms will release fluid and then take it up again. At that point they’ll start to colour up nicely.

Crack 3 eggs, add a splash of milk, and beat them for a minute with a fork. Add the eggs to the mushrooms. While the omelet cooks, grate a little hard cheese. I carefully chose the only hard cheese in the fridge. Use what you like. Sprinkle on a few hot chiles and grind some fresh pepper and add a pinch of salt.

Meanwhile, put some bread in the toaster. You’ll want some toast. Open a cool beer. Fold the omelet and slide it onto a plate. Serve with toast. You could chop up some chives or a little parsley and sprinkle it on top. If you squeeze a little ketchup on top, I won’t tell anyone.