Zest and Herbs

Gyoza soup

I’m a planner. I’ve done the psychometric tests to prove it and everything.  I don’t like to just jump into things; I have to be prepared for every eventuality.  And … Continue reading

April 26, 2016 · Leave a comment

Yuzu glazed chicken wings

Given the number of recipes on this site that use it, it probably goes without saying that I’m a big fan of yujacha, a jam-like Korean preserve of yuzu and … Continue reading

April 5, 2016 · 2 Comments

Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman

Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June.  It’s the first cookbook … Continue reading

March 20, 2016 · Leave a comment

Oven-baked pork and kimchi spring rolls

Normally if a cookbook were to swap authentic spring roll or wonton wrappers for filo pastry, it would be so you didn’t have to go hunting for the right ingredients. … Continue reading

June 4, 2015 · 1 Comment

Lotus root

Lotus root doesn’t really taste of much; apart from fibre and vitamin C, it’s nutritionally unremarkable too. Instead its selling points are in its crisp texture and unique appearance. Lotus … Continue reading

April 23, 2015 · 3 Comments

Asian radishes

Since I started to explore new recipes and ingredients from around the world more seriously over the last couple of years through this blog, one vegetable that I’ve discovered has … Continue reading

February 8, 2015 · 7 Comments

Korean bulgogi-style squash

Doing my cookery course and then over Christmas, I haven’t had a lot of opportunities for to indulge my passion for Korean food and trying out new recipes, so it’s … Continue reading

January 20, 2015 · 3 Comments

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