Small dishes and sides
'Quick kimchi' is becoming more popular in Korea - the vegetable is still preserved brine, but the kimchi doesn't have chance to ferment. Hot chilli, pungent garlic and ginger, salt, a little sweetness, but no fizz.
Cucumber sangchae is a light and fresh summery salad, traditionally served as one of many vegetable side dishes in a colourful Korean meal. Quick to prepare it is a delicious accompaniment to a barbecue or spiced roasted chicken, or even to serve alone as a light lunch.
Ottolenghi's recipe for slow-cooked courgettes with harissa and lemon is a great side dish or meal that lets the flavour of this summer vegetable shine through.
This vegetable curry recipe is a quick yet delicious meal made with a Balinese tamarind spice paste. It can be adapted for vegan or vegetarian diets be cooking with aubergines or courgettes. Or it is great with chicken and darker meats; sear the meat and then simmer slowly in the sauce.
These delicately floral and creamy panna cottas with sharp blackberry coulis make the perfect dessert. Make up to a day in advance and keep in the fridge before serving.
Sweet white chocolate and sharp raspberries are the perfect backdrop to the bitter cocoa nibs in this blondie recipe.