Deluxe Hangover Omelette

Place the turkey rashers in a large, nonstick frying pan over medium-high heat. Cook for about 30 seconds until the fat starts to render from the turkey. Stir in the garlic and onion, and cook for a few minutes until the aroma of the garlic mellows and the turkey has fully cooked. Stir in the green, red, yellow and orange peppers, then add the basil, parsley, Worcestershire sauce and cayenne pepper. Cook and stir until the peppers begin to soften, about 3 minutes. Pour in the whisky and simmer until evaporated. Scrape the pepper mixture into a bowl, and keep warm.

Return the frying pan to the hob over medium-low heat. Whisk together the eggs and five-spice powder until smooth. Pour into the frying pan, and stir briefly until the egg begins to firm. Sprinkle with both cheeses. Continue cooking until the cheese begins to melt, then place the pepper mixture onto the omelette in a strip running down the centre. Fold the sides of the omelette over the filling, and slide onto a plate. Cut the omelette in half, and dot each serving with salsa and soured cream. Sprinkle with chives to serve.