Lemak means ‘creamy’ and this creamy coconut milk Laksa from Singapore and the Straits of Malacca is the version best known in Australia. It can however be adapted to include almost any seafood you like, including Mussels, Scallops and any firm-fleshed fish, just remember not to overcook the seafood as it will continue cooking in the residual heat of the soup.

Some people find Italian frittatas or Spanish tortillas easier to make than French-style omelettes because they don’t have to be folded, but are finished under the grill instead. If you find this one’s slow to set in the middle, place it into a 180°C oven to finish cooking. Serve it with a green salad, blob of sour cream and sprinkling of chives if you like.