This is a divine Sunday breakfast or brunch dish, flavoursome and filling without being heavy. The taste of the soy adds a subtle umami savoury tang to the dish

1 tbsp groundnut oil

300g chestnut mushrooms, sliced

2 tsp light soy sauce

1 tsp dark soy sauce

2 tbsp crème fraiche

2 large slices of sourdough bread

Small knob of butter

1 egg, lightly beaten

Black sesame seeds (use white if you can’t get hold of these)

Salt and pepper

• Heat the oil in a large frying pan and cook the mushrooms until they’ve released their juices and turned golden – about 2-3 minutes. Add the soy sauces, and let it bubble for a few seconds, then spoon in the crème fraiche and a good grind of pepper. Take the pan off the heat once the crème fraiche has melted and keep warm

• Toast the sourdough bread and set aside

• Meanwhile, in a small milk pan, melt the butter. Season the egg and add to the pan and cook slowly until the top side has set- about 2 minutes. You are only cooking the base of the omelette, so it should not be too runny. Slide it onto a chopping board and cut into ribbons.

• Put the toast on plates, cover with mushrooms and sauce, roll up the egg ribbons and place on top. Sprinkle liberally with sesame seeds and serve