OKONOMIYAKI

“I’ve been experimenting with this Japanese street-food staple and this time was lucky to get my hands on some bonito flakes, a gift from my cousin Viwe, who lives in Awara, Fukui Prefecture, in Japan. They add a fishy hit of umami to this simple dish made with greens from my garden: cabbage, spring onion, leeks, chard and fresh coriander.”

Serves 8

EASY

GREAT VALUE Preparation: 25 minutes Cooking: 25 minutes

baby white cabbages 2, shredded