Instructions: 1 For the Turkey Tempura and Dipping Sauce: Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl with the ginger and bicarbonate of soda.

2 Whisk in a dash of soy sauce and enough cold water to make a smooth batter, then stir in the white wine vinegar.

3 Dip the turkey strips in batter and deep fry until cooked through and golden brown. Drain on kitchen paper.

4 For the Dipping Sauce: Mix 1 tbsp soy sauce, lime juice, soft brown sugar, chilli and sesame oil and pour into a small bowl. Arrange turkey tempura on a plate and serve with dipping sauce.

5 For the Noodle Pancake with Braised Vegetables: Cut 2 spring onions and the mangetout lengthways into thin strips. Cut the remaining spring onions and baby sweetcorn on an angle into slices.

6 Cook the noodles according to the instructions and drain well. Heat the oil in a frying pan.

7 Add the noodles and arrange into a fairly thick flat layer. Cook until golden brown on the base. Turn over and cook the other side until golden.

8 Heat the white wine in a pan with 50ml/2fl oz boiling water, soy sauce, stock cube and chilli and bring to a simmer.

9 Add the sliced spring onions and baby sweetcorn and cook until tender, adding the sliced mangetout towards the end of the cooking time. Remove the vegetables with a slotted spoon and drain.

10 Slide the noodle pancake onto a plate, top with the braised vegetables. and garnish with the spring onion.

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