My favourite lunch to make if I have more than 15 mins is this wonderful Korean pancake called Pa Jeon. I first discovered it in one of my favourite and most regularly used cookbooks, OUR KOREAN KITCHEN by Rejina Pyo & Jordan Bourke, which I highly recommend if you enjoy Korean food.

My go to is adapted from their recipe for a seafood version, just switch out the prawns and squid for cabbage and carrot.

Pour half of the batter into a hot pan and lay the vegtables on top. Let it cook for a couple minutes before adding the remaining batter, then cook both sides until crispy.

Delicious served with a dipping sauce made with garlic, soy sauce, black vinegar and toasted sesame oil. And if you have any kimchi to hand, make sure to serve on the side; pictured below is some of the water radish kimchi I make on the regs.

• IngredientsEggs, Plain Flour, Rice Flour, Spring Onions, Green Cabbage, Carrot, Chili, Garlic, Soy Sauce, Black Vinegar and Toasted Sesame Oil