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
Preheat the oven to 200°C or gas mark 6, and boil the kettle.
Toss the mushrooms with some sesame oil and pinch of salt in a roasting tray. Roast for 6-8 minutes until brown.
Place the rice in a pan and boil until tender for 15 minutes. Drain and set aside.
Mix the ingredients for the sticky sauce together in a bowl.
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 sticky but not burnt.
Fry the tenderstem broccoli and pak choi until soft, then mix with the kimchi and rice.
Serve the rice and greens in a bowl topped with the sticky mushrooms, garnish with finely sliced spring onion and eat, eat, eat.
