Gochujang Cheddar Chelsea Buns & Kimchi Tomato Soup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add 100ml [150ml] [200ml] milk to a large bowl and microwave for 15 secs or until slightly warm

Add your dried yeast to the bowl with the warmed milk and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Mix it all together and set aside for 5-10 min for the yeast to develop

Meanwhile, grate your cheddar cheese

Slice your spring onion[s] finely and peel and finely chop (or grate) your garlic

Chop your coriander finely, including the stalks

Combine 2/3 of the grated cheese, spring onion and coriander in a bowl (save the rest for garnish!) with half the chopped garlic (you'll use the rest later!) and give everything a good mix up – this is your cheesy coriander filling

Add your gochujang paste to the yeast mix and stir it all together until completely combined, add your pizza base mix and ground paprika and gently mix with a plastic spatula, then gradually add 50ml [75ml] [100ml] milk to the remaining dry mix (you may not need all of it), a little at a time, and gently mix until a sticky dough ball has formed

Tip the dough ball out onto a work surface with a sprinkling of flour, toss the dough ball in the flour until coated, rounding the ball as you go and knead it, with floured hands, for 2 min or until smooth and softened

Roll and stretch the dough with your fingers and a rolling pin until you have a large rectangle, approx. 0.5cm thickness

Top evenly with the cheesy coriander filling, going right to the edges

Tightly roll the dough from the bottom edge into a log, seal the join with your fingers, and place seam-side down on your work surface

Trim the edges, then cut the log into 3 equal pieces per person

Add to a baking paper-lined baking tray (or two!) with the buns loosely touching and the seams facing inwards (Tip: this is to stop them opening up during cooking!)

Top with half your black sesame seeds (save the rest for later!), put the tray[s] in the oven and cook for 15-18 min or until puffed up and browned – these are your gochujang cheddar chelsea buns

Whilst the buns are cooking, peel and finely slice your brown onion[s]

Top, tail and dice your carrot[s] finely

Chop your tomato[es] roughly

Heat a large pot with a drizzle of olive oil over a medium heat, once hot, add the diced vegetables and the remaining chopped garlic with a generous pinch of salt and a small splash of cold water and cook for 10-12 min or until softened

Once softened, add your tomato paste with your umami seasoning, vegetable stock mix, chopped tomatoes, 500ml [650ml] [850ml] boiled water and 2 tsp [3 tsp] [4 tsp] sugar

Bring to the boil over a high heat and once boiling, reduce the heat to medium-high and cook for 8-10 min or until slightly thickened

Once slightly thickened, remove the pot from the heat and blitz until smooth with a (stick) blender, add your kimchi ketchup and give everything a good mix up – this is your kimchi tomato soup