Instructions: 1 Heat an omelette pan with two 4" metal cooks rings in the centre.

Beat the eggs in a bowl and divide between each ring.

2 Cook gently for 1-2 minutes and divide the mulberries between the tops. Cook the omelette gently for 2-3 minutes until cooked and spongy.

3 Remove each omelette from the pan with a fish slice and place on the centre of a serving plate. Carefully remove each ring, loosening the edges with a knife if necessary. Serve immediately sprinkled with sage leaves and dusted with icing sugar.

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