Next, slice some spring onions, then we're ready to serve.

Some chillies, and some spring onion.

Add the tomato-ey sauce prepared earlier. Roughly chop some greens, spring onions and coriander.

Now roughly chop some spring onion, coriander and, finally, chives.

Let's go for some spring onion for fragrance and how about some baby corn too?

Now to build the trencher. First a layer of watercress, then blanched green beans, radishes and spring onions.

Then we just give that a good mix, and now with the tomatoes, all in. In with some spring onions at this stage.

The rice is going to allow you to soak up all those delicious flavors from the beer, the ginger, the spring onion and the coriander.

Also some rice. I'm using a variety called Thai fragrant, to which I add some sesame oil, chives and spring onions.

Make sure the delicious sauce just coats all the noodles and the crab, and then add in the coriander and the spring onions.

We've got a selection of some red peppers, yellow peppers, sugar snaps, carrots, spring onions, all in, and some chopped up pineapple. Perfect.

Once scrambled, set the cooked egg to one side. Then put the grated ginger into the smoking wok. Vegetables follow. The chopped ham. Spring onions and bean sprouts. Pretty much that's ready.

Of course I can. I can identify every insect and arachnid on the planet. Not that that's going to keep me from having to move in with my daughter in Oxnard. And we're not talking Oxnard at the beach. No! We're talking Oxnard in the onion fields.

So, onto the plate. Now, inside the omelette, a few of the spring onions, a few handfuls of shredded cooked chicken, and for even more substance, some honey-roast ham, just sliced. And just fold the omelette, like that.