Meanwhile, combine the sugar, ketchup, Worcestershire sauce, soy sauce and English mustard in a bowl. Mix well and set aside.

After five minutes, your pan should look a little drier than when you started to fry the kimchi. Stir in the soy sauce, ensuring it is completely incorporated, before adding the tomatoes. Let it simmer for a further 10 minutes.Recipe to make: Pear and panjiri trifle – panjiri is a Punjabi dessert made from flour cooked in ghee, with sugar or jaggery, spices and ground nuts. It’s no secret, by the time I publish this review, that I adore Rice Table: Korean Recipes & Stories To Feed The Soul, the debut cookbook of award-winning food writer, recipe developer, and mother Su Scott. I’ve been raving about the book via social media for a good few weeks, and Pete’s made several recipes already, which we’ve loved! It’s not just my culture – I think food is such an integral part of human living. What we often forget is how the small things from our ordinary days can make up such a powerful part of who we are,” she says. Pat the fish dry with kitchen paper and lay them on a tray in a single layer, skin-side down. Sprinkle evenly with half the salt and sugar, then turn over and sprinkle with the rest of the salt and sugar.

Engaging and warm as the words are, the colourful illustrations by Harriet Lynas magnify and enhance the message of this unique celebration of how we eat. Place the dough in a reusable plastic bag or wrap in clingfilm. Rest in the fridge for at least one hour or overnight. The whole house would smell of bones. It's not a nasty smell, but it's not overly pleasant either. It's the dish I absolutely hated as a child, but it's also the one I felt so loved with." I make rolled omelette (gyeranmari) from Rice Table frequently, albeit with different choice of filling. It is such a versatile recipe that works as breakfast, lunch or dinner. Great served on its own or with rice, but always with tomato ketchup! The other dish that "really connected me to the Korean food of my childhood was kimchi stew", Scott says. She started cobbling together the ingredients for this dish without really thinking about what she was doing, and felt a "moment of euphoria" when it all came together.It didn’t take me long to realise that my world was collapsing in front of me. I didn’t know how to put it together. I knew I’d have to dig deep.” Put the water, sugar and salt into a small saucepan. Whisk together to combine and add the orange peel and star anise. Bring to a gentle simmer over a low heat until the sugar has fully dissolved – this takes about 4 minutes. Reduce the heat. Combine the water and potato flour to make a slurry, then gradually add to the sauce (about two thirds of it to start with) until it is shiny and the consistency of clear honey. You may not need all the slurry. When I think about my childhood, there’s this powerful moment of smell,” says Scott. “There’s this one specific memory of my father sourcing the good meat bones, and my mother preparing the broth for days on end. We have permission from Quadrille to share these three fantastic recipes with you from the book [coming soon]: