OKONOMIYAKI

This is our take on the Japanese savoury pancake – a little like the British omelette, as the filling can be adapted according to what’s in your fridge. Ours uses cabbage and bacon as well as shiitake mushrooms – and a storecupboard favourite, brown sauce!

Hands-on time 10min. Cooking time about 20min. Serves 2

150g (5oz) self-raising flour 2 medium eggs, beaten 150ml (5fl oz) cold chicken or vegetable stock 150g (5oz) sweetheart cabbage, very finely shredded 4 spring onions, sliced finely 1tbsp soy sauce 1tsp vegetable oil 125g (4oz) shiitake mushrooms, finely sliced 6 slices smoked streaky bacon Pickled ginger, to serve (optional) Brown sauce, to serve (optional), we used HP

Put the flour in a mixing bowl, create a well in the centre and add the eggs, stirring gradually to create a smooth batter. Once all the egg has been added, gradually add the stock. Stir through the cabbage, the white part of the spring onions (reserve the green parts for garnish) and soy sauce. Set aside.

2 Heat the oil in a 23cm (9in) non-stick frying pan over a medium heat and cook the mushrooms for 3-4min, until golden brown and beginning to crisp. Remove with a slotted spoon and stir through the batter mixture. Add the bacon to the pan and fry for 5min, until starting to crisp.

3 Spoon the batter over the bacon and gently push out with the back of the spoon to make a rough circle. Cook for 4-5min until just set and golden brown on the bottom, then slide on to a plate and carefully flip so that the undercooked top side is now on the bottom of the pan. Cook for a further 2-3min, until set on the bottom and golden brown, then transfer to a plate or board. Garnish with the remaining spring onion, pickled ginger and a drizzle of brown sauce, if you like.

PER SERVING 574cals, 28g protein, 22g fat (7g saturates), 62g carbs (5g total sugars), 7g fibre

GH TIP Keep this recipe vegetarian by omitting the bacon and using vegetable stock rather than chicken. If you can’t find shiitake, use any mushrooms you like.