Persian spiced date omelette

Bring a kettle to the boil. Remove the stones from the dates, finely chop the flesh, then put in a small heatproof bowl with the cinnamon; cover with just-boiled water and set aside. Put a nonstick frying pan (18-20cm base diameter) on a medium-low heat, then add the butter, shallot and cumin seeds; season then gently sauté for 8-10 minutes until starting to soften. Meanwhile, whisk the eggs in a jug with 2 tbsp cold water; season. In a bowl, toss together the spinach, chilli and coriander.

When the shallot has softened, strain the dates and add to the pan. Fry for 1 minute, then spoon ½ of the mixture back into the bowl the dates were in (ready for the second omelette). Pour in ½ of the whisked eggs and gently scramble the mixture for about 1 minute.

When the eggs begin to set, give the pan a shake to level the surface, then leave to cook over a low heat until the edges begin to solidify. When there is a good crust underneath and the eggs are just cooked, pile in ½ of the spinach mixture and fold the omelette over. Slide onto a warm plate. Repeat with the remaining ingredients, then serve.