These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls…

Pork was such a treat for our family when we were young, as we grew up on a sheep farm and were more used to lamb and mutton. Pickled pork was especially beloved and would always feature on our Christmas table, so I’ve always been fond of the flavour…