A Japanese-style take on the humble omelette, served with sushi rice, spicy mayo and quick pickles on the side

We eat a lot of omelettes in our house: they’re the perfect solution for an impromptu dinner, and they’re also endlessly customisable, so we never get bored with them. You can add butter, beat the eggs in the pan and roll to make it French, add spices, coriander and onion to make it Indian, or mirin and soy, as in today’s dish, for a trip to Japan. You could add any condiment or pickle from mayonnaise to ketchup and chilli oil to chimichurri, and bolster the meal with bread or rice. Today’s recipe is merely one of many wonderful scenic routes on which to take your omelette.

Many cultures use pickle brine as a seasoning, so it’s open season on salads, noodles, bloody marys … and for, er, ‘backslopping’

I’m an avid consumer of pickles, especially gherkins. When I’ve finished a jar, how can I use the brine in my cooking?
Geoff, Sheffield
Last year, Dua Lipa poured Diet Coke into an ice-filled glass, topped it up with the brine from both a tub of pickles (plus a few rogue pickles) and a tub of jalapeños, swirled it around, then drank it. While someone under the viral TikTok video asked, “Dua, is everything OK?”, the pop star is right about one thing: it’s time we start thinking of pickle brine as an ingredient, rather than a byproduct.

“The brine retains all of that delicious pickle flavour,” says Moon Lee, head chef of no-waste restaurant Silo in London, “and a mixture of sweet and savoury undertones”. Also, because it’s fermented, “it has an almost tangy, kombucha-like taste, too. I’m from Korea, and we always make use of kimchi juice, whether in a dressing, as a seasoning for noodles or in pancake batter. Why can’t pickle brine have the same potential?”

Got a culinary dilemma? Email feast@theguardian.com

These dips are a colourful, low-waste way to eat the rainbow and save vegetable odds and ends from the compost bin

My friend Hayley North is a retreat chef whose cooking is inspired by the Chinese “five elements” theory: fire, earth, metal, water and wood. Each element corresponds to a colour and an organ in the body (earth, for example, is yellow and linked to the spleen). Years ago, Hayley made me the most deliciously vibrant and earthy bright-red dip from kale, and today’s recipe is a homage to her nourishing, elemental approach, while also saving scraps from the bin.

An adaptable and satisfying bean and tomato feast, a moreish frittata packed with herbs and veg, and a Palestinian take on egg and chips

What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it’s often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won’t do the trick and I’m in need of something more substantial and savoury, that’s when fava beans come to the rescue.

Summery and light, nutritious and beautifully textured – and on the table in about half an hour

This is such a lovely, summery dish: it takes under 30 minutes from start to finish, and I found it immensely reviving after a long day. The grated courgette melts into the pasta, and works perfectly with the lemon, trout and a hit of chilli. If you have one of those multi-nut and seed mixes (the M&S 35-plant one is excellent), by all means add a scoop to finish; otherwise, a scattering of toasted pine nuts will add a welcome crunch. An elegant dinner for two.

Rice noodles topped with a rubble of tempeh and walnuts and tossed in garlic oil and a sweet, salty and tangy hot sauce

Up until now, I was sceptical about viral recipes. Is anyone still making the baked feta pasta from 2021? Has the “marry me chicken” resulted in an uptick in matrimonies? But the tossed noodles (guay tiew klook) currently doing the rounds on Thai social media platforms really whet my appetite. In short, they’re noodles tossed with mince, garlic oil and a dark, sweet, salty and tangy hot sauce, and they just make so much sense that they really couldn’t not be great. I love them, so I’m passing on the baton to you using a combination of crumbly tempeh and walnuts instead of the mince.

Save those bright green carrot tops from the compost bin by whizzing them up into a spicy sauce for topping a North African-spiced carrot stew

Today’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish.