John Torode and Lisa Faulkner served up tasty shrimp patty bao buns with shredded fennel and a gherkin pickle on John and Lisa’s Weekend Kitchen.

The ingredients are: 400g raw shelled prawns, 1 tsp garlic paste, 1 tsp ginger paste, 2 bird’s eye chillies, deseeded and finely chopped, 1 tsp sesame oil, 2 tbsp cornflour, 2 spring onions, whites and greens separated and finely chopped, 6-8 frozen bao buns, Sprinkling of white sesame seeds, Panko breadcrumbs, for coating and Vegetable oil, for frying.

To serve (or choose a selection): 1 Iceberg lettuce, whole leaves, 1 small fennel bulb, thinly sliced, A few gherkins from a jar, sliced, 1 red chilli, thinly sliced, Mayonnaise, Kimchi, Green lime pickle, Toasted black sesame seeds, to sprinkle.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.