Scallion pancakes (spring onion pancakes)

Tip 300g flour and ½ tsp salt into a medium bowl, mix to combine, then make a well in the centre.

Slowly pour in 150ml boiling water, and mix in using chopsticks or a cutlery knife until a dough starts to form.

Cool slightly, then use your hands to bring the dough together, adding cold water if needed until cohesive.

Knead on a work surface for 5 mins until the dough ball is firm, then cover and leave to rest for 30 mins.

Meanwhile, make the filling by mixing the remaining 50g flour with vegetable oil and sesame oil until paste-like.

Add five-spice powder and a pinch of salt to the filling paste and mix until combined.

Combine all the dipping sauce ingredients in a separate bowl and set aside.

Cut the rested dough into six equal pieces and cover loosely with a clean tea towel.

Roll one piece of dough into a roughly 10 x 25cm rectangle on a lightly oiled surface.

Spread 2 tsp of the filling paste evenly over the dough, leaving a 1cm border, then sprinkle over some spring onions.

Roll the dough up from one long side into a sausage, flatten gently, then roll up from a short side into a spiral.

Flatten the spiral again and set aside, repeating with the remaining dough balls.

Roll all the spirals out into 15-20cm discs.

Heat a small drizzle of oil in a medium frying pan over medium heat until shimmering.

Cook the pancakes for 1-2 mins on each side until golden brown.

Transfer to a plate lined with kitchen paper to drain, season with salt, cut into wedges and serve with chilli oil, sesame seeds and dipping sauce.