Page 38 - Real Rochdale Issue 23 August 2024

Chef David Hayden and Korean sticky mushrooms with

wife Rachael run
The Gallows in Milnrow. kimchi greens

They were winners of
Come Dine with Me: The

Professionals in 2022.

David, who has catered for premiership footballers, TV stars
and other celebs, shares his recipe for this light vegetarian
dish; Korean sticky mushrooms with kimchi greens to serve

two people.

Ingredients For the sticky sauce

• 4 flat mushrooms • 2cm of fresh ginger, peeled and
• Untoasted sesame oil grated
• 2 small pinches of salt • 1 clove of garlic, crushed
• 150g jasmine rice • 2 tablespoons of rice vinegar
• ½ teaspoon of sesame seeds • 2 tablespoons of soy sauce
• 1 head of pak choi roughly sliced • 2 tablespoons of honey
• 150g tenderstem broccoli • 1½ teaspoons of korean
• 80g kimchi chopped gochujang paste
• 1 spring onion, sliced finely

• Preheat the oven to 200°C or gas mark 6, and boil the kettle. • Add the sticky sauce to the mushrooms and mix well. Scatter with
sesame seeds and return to the oven for a final five minutes until

• Toss the mushrooms with some sesame oil and pinch of salt in a sticky but not burnt.
roasting tray. Roast for 6-8 minutes until brown.
• Fry the tenderstem broccoli and pak choi until soft, then mix with
• Place the rice in a pan and boil until tender for 15 minutes. Drain the kimchi and rice.
and set aside.
• Serve the rice and greens in a bowl topped with the sticky
• Mix the ingredients for the sticky sauce together in a bowl. mushrooms, garnish with finely sliced spring onion and eat, eat, eat.

REAL ROCHDALE - AUTUMN 2024 38 39 REAL ROCHDALE - AUTUMN 2024