Japanese-Style Okonomiyaki Pancakes With Candied Bacon

Preheat the oven to 200ºC/ 180ºC (fan)/ gas 6

Dissolve your chicken stock mix in 90ml [110ml] [130ml] cold water

Combine your egg[s] with 70g [100g] [130g] flour and the chicken stock in a medium bowl – this is your pancake batter

Put the pancake batter in the fridge to rest

Add your smoked streaky bacon to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for an initial 12 min or until golden and crispy

While the bacon is in the oven, peel (scrape the skin off with a teaspoon) and grate your ginger

Peel and grate your garlic

Squeeze the juice of the grated ginger into a small bowl

Remove the rested pancake batter from the fridge and add the grated garlic, grated ginger and 2/3 of the carrot & cabbage slaw mix (you'll use the rest later!)

Give everything a good mix up – this is your okonomiyaki pancake mix

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the okonomiyaki pancake mix to the pan and cook for 3-4 min on each side or until golden, crispy and cooked through (use a wide spatula to carefully flip the pancake over) – this is your Japanese-style okonomiyaki pancake

Tip: Cooking for 3 or more? Make 2 pancakes!

While the pancake[s] are cooking, shred your spring onion[s] finely, lengthways

Combine half your honey (you'll use the rest later!) with your tomato ketchup, Henderson's Relish and a small pinch of salt – this is your cheats okonomiyaki sauce

Once the bacon has had an initial 12 min, remove the tray[s] from the oven and drizzle the remaining honey over the top

Return the tray[s] to the oven for a final 3 min or until crispy and caramelised – this is your candied bacon

Add the shredded spring onion and reserved carrot & cabbage slaw mix to the ginger juice with a drizzle of olive oil and toss until fully coated in dressing – this is your gingery slaw

Cut the Japanese-style okonomiyaki pancake[s] into 3 slices per person