Dean Edwards makes a great vegetarian dish of mushroom and goat’s cheese tortilla on Lorraine.

The ingredients for the tortilla are: 200g mixed mushrooms (chestnut, shiitake, portobello), 1 onion, sliced, 2 cloves garlic, crushed, 1 tbsp fresh thyme, picked, 8 medium eggs, beaten, 150g goat’s cheese and Small bunch chives, finely chopped.

For the salad: 1 granny smith apple, sliced into matchsticks, 4 handfuls baby watercress, 20g walnuts, 2 small shallots finely sliced, Juice 1⁄2 lemon, 1 tsp honey, 30ml olive oil and 1⁄2 tsp Dijon mustard.

To prepare the dish, slice the larger mushrooms, then in a hot non stick pan fry the mushrooms in some oil for 6-7 minutes until golden.

Add the onion and garlic and cook over a medium heat for a further 3-4 minutes.

Add the seasoned, beaten eggs, most of the chives and crumble through the goat’s cheese then cook until the eggs have just set around the edges.

Transfer to a preheated oven set at 200C/gas mark 6 for around 6-8 minutes (or if you don’t have an oven proof pan, place under the grill, for the same amount of time).

Turn out onto a plate then sprinkle over the reserved chives. Make the dressing by whisking the mustard, olive oil, honey and lemon juice together.

Season with salt and pepper.

Just before serving, dress with apple, walnuts, watercress and shallots.

Cut the tortilla into slices then serve with the apple salad.