Kimchi Glazed Hispi Cabbage With Smashed Cucumber Salad

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Add your hispi cabbage[s] to an oven-proof dish, with a knob of butter, a pinch of salt and pepper and a splash of water

Put the dish in the oven for 25-30 min or until tender and beginning to char

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice to an oven-proof dish with 250ml [375ml] [500ml] boiled water, then cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Trim, then slice your spring onion[s] on the diagonal

Peel and chop (or grate!) your garlic

Add the smashed cucumber to a bowl with your chilli flakes (can't handle the heat? Go easy!), gluten free soy sauce, toasted sesame oil, rice vinegar and chopped garlic

Season with a 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your smashed cucumber salad

Once cooked, drizzle your kimchi ketchup over the charred hispi cabbage and spread evenly with the back of a spoon – this is your kimchi hispi cabbage

Once cooked, stir your mirin through the cooked sushi rice – this is your mirin sushi rice