Nick Nairn served up tasty Japanese-style cabbage pancake (Okonomiyaki) with Char Siu Pork and King Prawns on James Martin’s Saturday Morning.

The ingredients are: 1 tps of 5 Spice Powder, 3 Garlic Cloves (Sliced), 2 Ginger Cloves (sliced), 1 Shallots (sliced), 1 Chilli (sliced), Pinch of White Pepper, 1 Tbsp toasted Sesame seed oil 1 tbsp rice wine, 50g Hoisin, 1 Tbsp Honey and 50g Sweet Soy.

For the Filling: serves 1-2 30g BBQ pork, 30g King prawn, 15g pickled ginger and 75g Shredded hispi cabbage 20g grated cheddar cheese.

For the Batter : 60g plain Flour 20g potato starch, 75ml Dashi (see below), One Egg whisked, Pinch Salt and Whisk all together to form a smooth batter.

For the Dashi: 1 Litre water 10g Kombu and 10g Katsuobushi.

See recipes by Nick in his book titled: Nick Nairn’s New Scottish Cookery: 160 New and Traditional Recipes available from Amazon now.