Ainsley Harriott served up Japanese vegetable pancakes with a tangy Sauce known as Okonomiyaki on Sunday Brunch.

the ingredients are: ½ Savoy cabbage, outer leaves removed and very thinly sliced, 4 medium carrots, peeled into ribbons with a vegetable peeler, 2 kale leaves, ribs removed and leaves cut into thin ribbons, 1 small chilli, deseeded and finely chopped, 4 spring onions, thinly sliced on an angle, 1 teaspoon of sea salt flakes, 50g plain flour, 25g cornflour, 4 large eggs, lightly beaten, Sunflower oil for frying and 8 rashers of smoked bacon grilled to serve(optional).

For the tangy Sauce: 100g tomato ketchup, 2 tablespoons of Worcestershire sauce (note this is not vegetarian), 1 teaspoon of Dijon mustard, 1 tablespoon dark soy sauce, 2 tablespoon of rice cooking wine or sake, 2 tablespoon of honey, 1/2 teaspoon of ground ginger, 2 star anise (optional), 1 squeezy bottle of Japanese Mayonnaise and Handful toasted sesame seed for sprinkling.