Anna Jones served up tasty Korean carrot and sesame pancakes on Living On The Veg with Ian and Henry (BOSH).

The ingredients are: ½ a small cabbage (about 350g), a small bunch of spring onions, finely sliced, 1 small carrot, peeled and grated, 3 tablespoons toasted sesame seeds, white or black, A small bunch of coriander, mint or Thai basil or a mixture, roughly chopped and 2 tablespoons kimchi, roughly chopped (optional).

For the batter: 200g chickpea flour, 1 tablespoon rice or corn flour, 300ml cold water, 2 teaspoons white miso, 2 cloves of garlic, crushed or finely chopped, a small thumb of ginger, peeled and finely chopped, 1 tablespoon tamari or soy sauce and coconut or vegetable oil.

For the dipping sauce: 2 tablespoons tamari or soy sauce, the zest and juice of an unwaxed lime and 1 tablespoon chilli oil.

To serve: 2 little gems, more sesame seeds and togarashi seasoning.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.