Simon Rimmer makes pajeon with shrimp a pancake-like Korean dish served with a sweet and spicy dipping sauce on Sunday Brunch for Cher LLoyd.

The ingredients are: 1 tbsp oil, 10 spring onions, trimmed to 12.5cm and 10 peeled king prawns, butterflied and cut in half.

For the batter: 100g plain flour, ½ tsp sugar, 1 tsp soybean paste and 100ml water.

For the dip: 30g soy sauce, 1 tbsp rice vinegar, 1 tsp honey, Snipped chives, 2 green bird’s eye chillies, chopped and 1 tsp sesame seeds.