Duck pancakes have become a Chinese-restaurant classic and it is not difficult to see why. Dressed with fruity hoisin sauce and paired with fresh slivers of spring onion for crunch, they are fun to assemble and eat. Young green jackfruit stands in for duck here – it soaks up flavours beautifully. If you don’t have time to make your own pancakes, feel free to use a dozen shop-bought wheat spring-roll wrappers.
Credit for the recipes are Jackfruit and Blue Ginger by Sasha Gill (Murdoch Books, £18.99). Photography by Sasha Gill.
Sasha’s cookbook, Jackfruit and Blue Ginger, is available to buy now here: https://amzn.to/2B4Cnjn