Cheesy Gochujang Potatoes With Fried Egg And Tangy Slaw

Boil a full kettle

Chop your waxy potatoes in half

Add the halved potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot and keep covered until later

While the potatoes are cooking, top, tail, peel and grate your carrot[s]

Top, tail and slice your radishes (as finely as you can)

Cut your cucumber in half lengthways, scrape out the inner seeds with a teaspoon and discard

Grate the deseeded cucumber

Combine the grated carrot with the sliced radish, grated cucumber, the juice of half your lime[s] and your mayo in a bowl – this is your tangy slaw

Trim, then slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick with matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced spring onion and cook for 1-2 min or until beginning to soften

Meanwhile, combine your gochujang paste (can't handle the heat? Go easy!) with your soy sauce and 2 tbsp [3 tbsp] [4 tbsp] cold water in a small bowl and mix well – this is your gochujang mixture

Once the spring onions are soft, add the drained potatoes and gochujang mixture to the pan and cook for 4-5 min or until starting to brown

Wash your spinach, then pat it dry with kitchen paper

Once the potatoes have started to brown, add the spinach to the pan with a splash of water and cook, covered, for 1-2 min or until wilted

Grate your Italian hard cheese

Once the greens have wilted, crack your egg[s] over the potatoes, sprinkle over the grated Italian hard cheese and cook, covered, for 3-4 min or until done to your liking and the cheese has melted – these are your cheesy gochujang potatoes with fried egg

Cut the remaining lime into 1 wedge per person

Chop your coriander finely, including the stalks