Discover - Soul Spoon

In season

May produce

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Asparagus 4 Rhubarb 2 Peas 136 Broad beans 3 Radish 20 Lettuce 22 New potato 12 Spring onion 207 Watercress 2 Sorrel 2

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Doenjang Jjigae

A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes). Doenjang (about 3 tablespoons) whisks into the hot stock with a small spoonful of gochujang for warmth, never aggressive heat. The vegetables go in by sturdiness: potato first, then courgette and mushrooms, then onion and chilli, finally cubed tofu and clams (or anchovies) at the end. Simmers for 12-15 minutes total. A little minced garlic stirs in at the very end so it doesn't dull. Brought to the table in the cooking pot, still bubbling.

Korean 40 minutes Serves4

Kimchi Jjigae

Pork belly slices brown in a heavy pot, joined by chopped sour kimchi (the older the better) and its juice. Stock and gochujang go in; the lot simmers until the pork is tender and the broth is dark and thick. Tofu cubes finish; spring onion scattered. Eaten with rice.

Korean 45 minutes Serves4

Mapo Tofu

Silken tofu cubes are blanched briefly in salted water (firms slightly and seasons). Pork mince is fried hard in oil; doubanjiang and douchi join, cooking to release oil; garlic, ginger, chilli flakes and ground Sichuan peppercorn are toasted briefly. Stock is poured in; tofu is slipped in; gentle simmer for 5 minutes; cornflour slurry thickens. Spring onions and a final dusting of ground Sichuan peppercorn finish.

Chinese 35 minutes Serves4

Mapo Tofu (Vegetarian)

Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.

Chinese 30 minutes Serves3-4

Nhom Trav

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.

Cambodian 30 minutes Serves4

5 recipes