Korean-Style Cheesy Corn With Gochujang Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Grate your cheddar cheese

Drain your sweetcorn

Add your waxy 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 8-10 min, then drain and return to the pot with half your gochujang paste (save the rest for later!) and mix it all together

Season with a pinch of salt and pepper and set aside to steam dry

Add the diced pepper and grated cheese to a bowl with your chilli flakes (not a fan of spice? Just add a little!), the drained sweetcorn and half your mayo (you'll use the rest later) – this is your cheesy corn mixture

Add the cheesy corn mixture to an oven-proof dish

Put the dish in the oven and cook for 20 min or until the cheese has melted – this is your Korean-style cheesy corn

Once the potatoes have steam dried, crush them lightly with a fork and then add them to a baking tray (or two!) with a drizzle of vegetable oil

Tip: You only want the potatoes lightly crushed, not mashed!

Put the tray[s] in the oven and cook for 10-15 min or until crispy – these are your gochujang potatoes

Trim, then slice your spring onion[s] finely

Wash your salad, then pat it dry with kitchen paper

Add the remaining mayo to a bowl with the remaining gochujang paste (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your chilli mayo