Matthew Evans' Crab and Chilli Omelette

The process of bathing the smoked fish in low-temperature butter results in a brilliant transfer of flavour from the fish into the butter, resulting in the most delicious dressing for floury spuds.

I like my Anzac biscuits chewy, and it may take a couple of attempts to get them just right. Honey makes a nice change from the golden syrup that is used in most traditional recipes.