Method:

Preheat the oven to 200°C/180°C fan.

Cook the vermicelli noodles in your wide pot according to the packet instructions. Rinse under cold water and drain.

In a bowl, whisk the eggs with the sugar, cinnamon, orange zest and a pinch of salt. Mix in the sultanas, carrot, apple, melted butter and cooked noodles. It’s easiest to use your hands to distribute all the ingredients evenly.

Butter the base and sides of your wide pot.

Pour in the lockshen mixture and gently even out with a fork. Bake in the centre of the oven, uncovered, for 40–45 minutes until golden and crisp. Allow to cool for a few minutes before serving with double cream.

Adapted from: Foolproof Vegetarian One-Pot (Quadrille)