SPRING ONION PANCAKES

Makes 4-5 250g plain flour

1 bunch spring onion, finely chopped

1 tsp sesame seeds

2 Tbsp vegetable oil 80ml boiling water 70ml cold water

Extra flour for dusting

Put the flour in a bowl and add the boiling water, stirring with chopsticks. This is called “burning” the flour. Give it a mix and once it has cooled enough, continue mixing with your hands.

Add the cold water, a quarter at a time, and continue mixing.

When mixed thoroughly, take the dough out of the bowl and knead on a flour-covered bench. You may need to add more flour as you knead. Continue kneading until the dough is shiny and your hands and the bench are clear of dough.

Roll the dough into a ball and place in a bowl covered with cling film. Seat aside for about half an hour.

To cook: Take a piece of dough about the size of your fist and roll it out on the bench into a circle about 15cm in diameter. Spread some vegetable oil over the dough, then sprinkle over the chopped spring onion. Sprinkle over the sesame seeds.

Roll the pancake into a tight cylinder, then coil it around into a circle (like a caterpillar rolling itself into a circle).

With a rolling pin, flatten this circle into a pancake again.

Add oil to your frying pan and heat to a medium-high heat. Add the pancake to the frying pan and fry until golden, then flip and cook the other side until golden and crisp.

Serve as a side dish with chilli oil or chilli sauce or your favourite Asianinspired dip. Also great at breakfast time.