Simon Rimmer served up a Japanese omelette (Okonomiyaki) on Sunday Brunch.

The ingredients are: 160ml dashi stock, 100g flour, 3 beaten eggs, 1 courgette, coarsely grated, 1 carrot, coarsely grated, 3 finely sliced spring onions and 100g finely shredded sweetheart cabbage.

To serve: 200g mayo, 30g ketchup, 10ml Worcestershire sauce, 15ml soy, 100g thin rice noodles, deep fried, tossed in chilli flakes and sugar and salt.