Overnight Bircher Muesli with Grated Apple
The original Swiss "apple porridge": oats soaked overnight with grated apple, nuts, seeds and creamy homemade yoghurt.
Golden Turmeric Chia Pudding
A warming, golden take on chia pudding, with turmeric, ginger, cinnamon and a pinch of black pepper.
Green Shakshuka
Eggs gently baked in a bed of spinach, leeks, wild garlic and fresh herbs, with a little feta and chilli.
Chia, Nut and Seed Porridge with Stewed Berries
A warming, grain-free porridge of chia, ground almonds, linseed and hemp seeds, with a spoon of yoghurt and stewed berries.
Smoked Mackerel and Avocado Plate
A quick, no-cook plate of smoked mackerel, avocado, bitter leaves, radishes and a creamy horseradish dressing.
Savoury Chickpea Pancakes (Besan Chilla)
Thin, golden Indian pancakes made from chickpea flour, spices, onion and fresh coriander.
Breton Buckwheat Galettes with Mushrooms, Spinach and Egg
Brittany's naturally gluten-free savoury buckwheat crêpes, filled with garlicky mushrooms, spinach, Gruyère and a runny egg.
Poached Salmon with Quinoa, Brown Rice and a Big Mixed Salad
Gently poached salmon on a nutty quinoa and brown rice mix, with a crunchy mixed salad and lemon-olive oil dressing.
Smoked Trout, New Potatoes and Asparagus
Warm new potatoes and asparagus with flaked smoked trout, a soft-boiled egg and a creamy horseradish dressing.
Five-minute Mezze Plate
A generous sharing plate of hummus, olives, crunchy vegetables, herbs, pickles and warm flatbread or seeded crackers.
Soft-boiled Eggs with Avocado, Greens and Seeded Toast
Jammy soft-boiled eggs with smashed avocado, garlicky greens and a slice of toasted linseed loaf.
Sardine and White Bean Salad with Lemon and Parsley
A store-cupboard salad of sardines, creamy white beans, red onion, parsley, capers and lemon.
Grilled Halloumi with Watermelon, Mint and Rocket
A sweet-and-salty summer plate of golden halloumi, juicy watermelon, cucumber, mint and toasted seeds.
Prawn and Avocado Lettuce Cups with Lime
Crisp lettuce cups filled with garlicky prawns, avocado, cucumber, herbs, chilli and a squeeze of lime.
Miso-glazed Tofu with Greens and Brown Rice
Sticky, savoury miso-glazed tofu with steamed greens, brown rice, sesame and spring onions.
Roast Chicken, Pesto and Roasted Vegetable Plate
A brilliant use for leftover roast chicken: with roasted vegetables, rocket, pesto and a few toasted nuts.
Baked Sweet Potato with Black Beans, Avocado and Salsa
Fluffy baked sweet potatoes topped with smoky black beans, avocado, a quick tomato salsa and coconut yoghurt.
The Rootwise Ploughman's
A nourishing take on the classic pub lunch: seeded bread, good cheese, crisp apple, sauerkraut, walnuts and crunchy vegetables.
Smoked Salmon and Avocado on Golden Linseed Toast
Toasted linseed loaf with smashed avocado, smoked salmon, cucumber, capers, dill and lemon.
Leftover Dal Bowl with Fried Egg and Greens
Yesterday's dal, reheated and topped with a crispy fried egg, wilted greens, yoghurt and a pinch of chilli.
Lamb Chops with Minted Peas and a Tomato Salad
Quick-griddled lamb chops with crushed minted peas and a simple tomato and red onion salad.
Omelette aux Fines Herbes with a Green Salad
The classic French herb omelette: soft, golden and fragrant with chives, parsley, chervil and tarragon.
Tomato, Mozzarella and Cannellini Plate with Basil
Ripe summer tomatoes with creamy mozzarella, white beans, basil and your best olive oil.
Yoghurt, Berry, Nut and Seed Bowl
Creamy homemade or goat's yoghurt with fresh berries, toasted nuts, seeds and a sprinkle of cinnamon.
Pan-fried Cod with Crushed Peas and Greens
Golden pan-fried cod on lemony crushed peas, with steamed greens and a few capers.
Roast Vegetable, Lentil and Feta Plate
Caramelised roasted roots on warm lentils with feta, bitter leaves, toasted seeds and a mustard dressing.
Garlic Mushrooms and Spinach on Linseed Toast
Golden, garlicky mushrooms and spinach on toasted linseed loaf, with a poached egg or a sprinkle of nutritional yeast.
Rainbow Roasted Vegetable Platter with Turmeric-Tahini Drizzle
A sharing platter of roasted sweet potato, beetroot, red onion and broccoli, drizzled with a golden turmeric and tahini sauce.
Grilled Trout with a Herby Green Salad and Walnut Gremolata
Crisp-skinned trout fillets with a fresh green salad and a zesty gremolata of parsley, walnuts, lemon and garlic.
Tuscan Ribollita
Tuscany's famous "reboiled" soup of beans, cavolo nero and vegetables, thickened with day-old bread and finished with good olive oil.
Moroccan Harira
Morocco's beloved lentil, chickpea and tomato soup, fragrant with ginger, cinnamon, turmeric and a generous handful of fresh herbs.
Roasted Butternut Squash and Ginger Soup
Velvety roasted squash soup warmed with ginger and a little chilli, finished with coconut and toasted seeds.
Wild Garlic and Nettle Soup
A vivid green spring tonic of young nettle tops and wild garlic, made silky with potato.
Pea, Mint and Watercress Soup
A bright, fresh green soup ready in minutes, delicious hot or chilled.
Chilled Gazpacho
Spain's classic raw summer soup of ripe tomatoes, pepper, cucumber, garlic and olive oil.
Spiced Red Lentil and Carrot Soup
A cheap, cheering, store-cupboard soup of red lentils, carrots and warming cumin.
Miso Soup with Wakame and Tofu
Japan's everyday soup: a light, savoury broth of miso, seaweed, silken tofu and spring onions.
Mulligatawny
The classic Anglo-Indian "pepper water" soup of red lentils, apple, coconut and warming curry spices.
Leek, Potato and Celeriac Soup
A gentle, creamy winter soup, with celeriac adding a delicate, nutty sweetness to the classic leek and potato.
Roasted Tomato and Red Pepper Soup
Sweet, smoky soup made with tomatoes and peppers roasted until caramelised, with garlic and basil.
Creamy Cauliflower and Turmeric Soup
A silky, golden, low-carb soup of roasted cauliflower, turmeric and coconut milk.
Healing Bone Broth
A deeply nourishing, slow-simmered broth, rich in gelatin and minerals, to sip on its own or use as a base for soups and stews.
Medicinal Mushroom Broth
A rich, savoury, immune-supporting broth of shiitake, ginger, garlic and astragalus root, with greens and tofu.
Soupe au Pistou
Provence's glorious summer soup of beans and garden vegetables, finished with a fragrant basil and garlic pistou.
French Onion Soup with Bone Broth
The Parisian bistro classic, made with slowly caramelised onions and nourishing bone broth, under a golden cheese crouton.
Chickpea, Spinach and Sweet Potato Stew
A golden, gently spiced one-pot stew of sweet potato, chickpeas, tomatoes, coconut and spinach.
French Ratatouille
Provence's slow-cooked summer stew of aubergine, courgette, peppers and tomatoes, rich with olive oil, garlic and herbs.
Smoky Three-Bean Chilli
A rich, smoky chilli of three kinds of beans, peppers, tomatoes and a little dark chocolate.
Moroccan Vegetable Tagine with Apricots
A fragrant, sweet-and-savoury North African stew of root vegetables, chickpeas, apricots and warm spices.
Puy Lentil and Mushroom Bourguignon
A rich, deeply savoury plant-based take on the French classic, with mushrooms, Puy lentils, thyme and a rich, glossy sauce.
Greek Gigantes Plaki (Baked Giant Beans)
Greece's much-loved dish of giant butter beans baked in a rich tomato, dill and olive oil sauce.
Hungarian Paprika Bean Goulash
A warming, sweet-smoky stew of beans, peppers, potatoes and plenty of Hungarian paprika.
Persian Herb Stew (Khoresh Sabzi), Plant Version
Iran's beloved green stew, made with huge bunches of slow-fried herbs, kidney beans and tangy dried limes.
Hearty Root Vegetable and Quinoa Stew
A comforting, homely winter stew of root vegetables, leeks, herbs and quinoa, in a rich savoury broth.
Mediterranean Fish Stew
A light, saffron-scented stew of white fish and mussels in a tomato, fennel and garlic broth.
Plant-based Cassoulet with a Garlic and Herb Crumb
A rich, slow-baked bean casserole from south-west France, with smoky mushrooms, root vegetables and a golden herby crumb.
Classic Tarka Dal
Silky yellow lentils finished with a sizzling "tarka" of spices, garlic and chilli fried in oil: India's ultimate comfort food.
Kitchari
Ayurveda's gentle, healing one-pot meal of rice, mung beans, vegetables and soothing spices.
Chana Masala
North India's favourite chickpea curry, in a rich, tangy tomato and onion sauce with warming spices.
Sri Lankan Coconut Dal
A mild, creamy dal of red lentils simmered in coconut milk with curry leaves, cinnamon and turmeric.
Spinach and Red Lentil Dal (Palak Dal)
A vibrant, iron-rich dal of red lentils and a whole bag of spinach, with garlic, cumin and lemon.
Thai Green Vegetable Curry
A fragrant, fresh green curry of seasonal vegetables and tofu in coconut milk, with homemade green paste.
Keralan Fish Curry
A fragrant South Indian curry of fish simmered in coconut milk with tamarind, curry leaves and spices.
Aubergine and Chickpea Curry
A rich, silky curry of roasted aubergine and chickpeas in a spiced tomato sauce.
Black Dal (Dal Makhani), Plant Version
A plant-based version of the famous Punjabi slow-cooked dal of black lentils and kidney beans: rich, smoky and creamy.
Cauliflower and Pea Curry (Aloo Gobi-style)
A dry-spiced curry of cauliflower, potato and peas with turmeric, cumin and fresh ginger.
Asparagus, Pea and Herb Risotto
A creamy spring risotto of English asparagus, sweet peas, lemon and soft herbs.
Spring Green Buddha Bowl with Tahini
A colourful bowl of quinoa, roasted chickpeas, spring greens, radishes and avocado, with a creamy lemon-tahini dressing.
Wild Garlic Pesto Pasta
Spring in a bowl: pasta tossed with a vivid, fragrant pesto of foraged wild garlic, walnuts and lemon.
Baked Salmon with Watercress Sauce
Tender baked salmon with a vibrant, peppery watercress and herb sauce, served with spring greens.
Herby Quinoa Tabbouleh with Radishes
A gluten-free twist on the Lebanese classic: mostly herbs, with quinoa, tomatoes, cucumber, radishes and lemon.
Courgette and Feta Fritters
Golden, herby courgette fritters with feta and spring onion, served with a garlicky yoghurt dip.
Grilled Mackerel with Beetroot and Horseradish
Crisp-skinned mackerel with earthy beetroot, peppery leaves and a creamy horseradish dressing.
Stuffed Peppers with Lentils and Herbs
Sweet roasted peppers filled with a savoury stuffing of lentils, tomatoes, herbs and toasted pine nuts.
Greek Salad with Baked Falafel
Crisp, herby oven-baked falafel with a classic Greek salad and a lemony tahini sauce.
Summer Vegetable Tray Bake with Halloumi
An easy, colourful tray bake of courgettes, peppers, red onion and tomatoes, topped with golden halloumi and herbs.
Stuffed Roast Squash with Wild Rice and Cranberries
A festive centrepiece of roasted squash filled with wild rice, mushrooms, cranberries, pecans and herbs.
Mushroom and Chestnut Pie with Olive Oil Pastry
A rich, warming pie of mushrooms, chestnuts and leeks in a herby gravy, under a crisp olive oil pastry.
Beetroot and Puy Lentil Salad with Walnuts
A hearty, jewel-coloured salad of roasted beetroot, Puy lentils, bitter leaves, walnuts and a mustard dressing.
Shepherdess Pie with Sweet Potato Mash
A plant-based take on the British classic: lentils and vegetables in a rich gravy under a golden sweet potato mash.
Blackberry-glazed Duck Breast with Greens
Crisp-skinned duck breast with a tangy blackberry and thyme sauce, served with buttery greens.
Root Vegetable and Lentil Cottage Pie
A hearty winter pie of red lentils and root vegetables in a rich tomato gravy, under a creamy celeriac and potato mash.
Braised Red Cabbage with Apple and Chestnuts
A glossy, sweet-sour winter classic of red cabbage slowly braised with apple, spices and chestnuts.
Slow-roast Chicken with Garlic, Lemon and Thyme
Juicy, golden chicken slow-roasted on a bed of garlic, lemon and thyme, with the bones saved for broth.
Kale, White Bean and Rosemary Bake
A simple, comforting bake of creamy white beans, kale, tomatoes, garlic and rosemary, with a crunchy seed topping.
Cauliflower Rice Stir-fry with Ginger and Sesame
A speedy, low-carb "fried rice" of cauliflower, crisp vegetables, tofu, ginger, garlic and sesame.
Courgetti with Basil Pesto and Pine Nuts
Ribbons of fresh courgette tossed in our nutritional yeast basil pesto, with cherry tomatoes and toasted pine nuts.
Salmon, Avocado and Seaweed Poke Bowl on Cauliflower Rice
A colourful Hawaiian-style bowl of marinated salmon, avocado, cucumber, seaweed and sesame on cauliflower rice.
Creamy Garlic Mushrooms with Spinach
Golden mushrooms in a creamy garlic and thyme sauce with wilted spinach, ready in minutes.
Cauliflower-crust Margherita Pizza
A crisp, golden, grain-free pizza base made from cauliflower, topped with tomato, mozzarella and fresh basil.
Lamb Kofta with Mint Yoghurt and Greek Salad
Juicy spiced lamb kofta, grilled until charred, with a cooling mint yoghurt and a crisp Greek salad.
Aubergine Lasagne
Layers of roasted aubergine, a rich beef and tomato ragù and creamy ricotta, baked under golden mozzarella, with no pasta.
Thai Coconut Prawn Soup (Tom Kha)
A fragrant, creamy Thai soup of prawns, mushrooms, lemongrass, ginger and lime in coconut milk.
Spinach and Feta Crustless Quiche
A light, protein-rich quiche of eggs, spinach, feta and herbs, with no pastry, perfect hot or cold.
Sardines on Seeded Crackers with Tomato
Crunchy homemade seed crackers topped with sardines, tomato, lemon and herbs: a quick, omega-3-rich lunch.
Tofu and Broccoli Satay Stir-fry
Crispy tofu and broccoli in a rich, creamy peanut satay sauce with ginger, garlic and lime.
Stuffed Portobello Mushrooms with Walnuts
Meaty portobello mushrooms filled with spinach, garlic, walnuts and goat's cheese, baked until golden.
Moules Marinières with Fennel and Garlic
Plump mussels steamed open in a fragrant broth of shallots, garlic, fennel, herbs and lemon.
Chicken Fricassée with Tarragon and Mushrooms
A classic French country dish of chicken gently braised with mushrooms, shallots and tarragon in a light, creamy sauce.
Pan-roasted Sea Bass with Sauce Vierge
Crisp-skinned sea bass with sauce vierge, a fresh, fragrant warm dressing of tomato, herbs, lemon and olive oil.
Herb-crusted Rack of Lamb with Flageolet Beans
An elegant spring dish of rosy lamb with a Dijon and fresh herb crust, served on garlicky flageolet beans.
Seared Cod on Warm White Beans, Tomatoes and Spinach
Golden seared cod on a bed of garlicky cannellini beans, softened cherry tomatoes and spinach, finished with lemon.
Pan-roasted Hake with Butternut Squash, Cavolo Nero and Salsa Verde
Golden hake (or cod or pollock) on roasted butternut squash, blistered plum tomatoes and garlicky cavolo nero, with a bright, lemony salsa verde.
Rustic Lentil Loaf
A hearty, fibre-rich loaf of lentils, vegetables and walnuts, baked until golden.
Rainbow Slaw with Ginger Dressing
A crunchy, colourful slaw of red and white cabbage, carrot, pepper and herbs in a zingy ginger and sesame dressing.
Middle Eastern Fattoush with Sumac
Lebanon's crunchy bread salad of tomatoes, cucumber, radishes, herbs and toasted pitta in a tangy sumac dressing.
Warm Roasted Root Salad with Bitter Leaves
Caramelised roasted roots on a bed of bitter winter leaves, with toasted hazelnuts and a maple-mustard dressing.
Japanese Soba Noodle Salad with Edamame
Nutty buckwheat noodles with edamame, cucumber, carrot and spring onion in a sesame, miso and ginger dressing.
Dandelion, Rocket and Pear Salad
A bittersweet spring salad of young dandelion leaves, rocket and ripe pear, with walnuts and a mustard dressing.
Lentil, Feta and Roasted Pepper Salad
A hearty salad of Puy lentils, sweet roasted peppers, feta, olives and herbs in a lemon dressing.
Nourish Bowl with Sauerkraut and Tahini
A gut-loving bowl of brown rice, roasted sweet potato, greens, chickpeas, avocado and sauerkraut, with a creamy tahini dressing.
Bitter Leaf, Orange and Fennel Salad
A bright winter salad of radicchio, chicory, shaved fennel and juicy orange, with olives and a citrus dressing.
Salade Niçoise with Seared Tuna
The famous salad of Nice, with seared tuna, soft-boiled eggs, green beans, olives, tomatoes and anchovies.
Charred Broccoli, Chickpea and Pomegranate Salad
Smoky charred broccoli and crisp chickpeas with jewel-like pomegranate, mint, lemon and a little chilli.
Moroccan Carrot Salad with Ginger, Turmeric and Mint
Grated carrots in a warm, fragrant dressing of ginger, turmeric, cumin, orange and lemon, with mint, sultanas and toasted almonds.
Beetroot, Blood Orange and Hazelnut Salad with Bitter Leaves
Earthy beetroot, juicy blood oranges and toasted hazelnuts on radicchio and chicory, in a bittersweet citrus dressing.
Summer Berry, Rocket and Walnut Salad
Peppery rocket with strawberries, blueberries, toasted walnuts and a light balsamic dressing: summer on a plate.
Broccoli, Kale and Sun-dried Tomato Salad with Tahini-Miso Dressing
Crunchy broccoli, tender kale, grated carrot and sweet sun-dried tomatoes in a creamy tahini, miso, lemon and garlic dressing: a plant-based calcium boost.
Kale with Toasted Almonds, Garlic and Lemon
Tender, garlicky kale tossed with golden toasted almonds and a squeeze of lemon: simple, quick and rich in bone-friendly minerals.
Ginger and Sesame Pak Choi
Pak choi quickly stir-fried with fresh ginger and garlic, finished with tamari and toasted sesame: ready in minutes.
Omega-3 Seed and Walnut Sprinkle
A jar of ground linseed, chia, hemp seeds and walnuts to scatter over porridge, salads, soups and yoghurt: an easy daily omega-3 habit.
Watercress, Walnut and Orange Salad
Peppery watercress with juicy orange, toasted walnuts and a mustardy dressing: bright, fresh and full of protective nutrients.
Warm Puy Lentils with Parsley and Lemon
Peppery little Puy lentils dressed while warm with lemon, olive oil and a big handful of parsley: the French way to an iron-rich side.
Garlicky Chard with Chickpeas and Lemon
Silky Swiss chard and golden chickpeas with garlic, chilli and lemon: a hearty side that also makes a light meal.
Wilted Spinach with Toasted Pumpkin Seeds
Spinach wilted in moments with garlic and nutmeg, then scattered with crunchy toasted pumpkin seeds: a quick magnesium boost.
Roasted Squash with Pumpkin and Sunflower Seeds
Sweet, caramelised wedges of roast squash with smoked paprika, scattered with toasted seeds and fresh herbs.
Thyme Mushrooms with Nutritional Yeast
Golden, garlicky mushrooms with fresh thyme, finished with a savoury, cheesy shower of nutritional yeast flakes.
Herby Chickpeas with Lemon and Cumin
Warm chickpeas tossed with toasted cumin, lemon, garlic and a big bunch of fresh herbs: a five-minute, protein-rich side.
Turmeric Roasted Cauliflower
Cauliflower roasted until golden and nutty with turmeric, cumin, black pepper and coconut oil, finished with lemon and coriander.
Mediterranean Roasted Peppers and Aubergine with Basil and Olives
Silky roasted peppers, aubergine and cherry tomatoes bathed in good olive oil with garlic, basil, olives and capers. Lovely warm or at room temperature.
Spiced Red Lentil Crisps
Thin, crunchy crisps made from soaked red lentils, gently warmed with cumin, smoked paprika and coriander: perfect with a dip.
Classic Basil Pesto
A vibrant, super-nutritious basil pesto made with nutritional yeast flakes for a rich, cheesy flavour, without the cheese.
Wild Garlic Pesto
A fragrant, garlicky spring pesto of foraged wild garlic, walnuts, lemon and nutritional yeast.
Rich Tomato and Herb Sauce
A versatile, slow-simmered tomato sauce with garlic, olive oil and herbs, for pasta, pizza, bakes and more.
Chimichurri with Coriander
Argentina's zesty green herb sauce, made with parsley and coriander, garlic, oregano, chilli, vinegar and olive oil.
Romesco (Roasted Pepper and Almond Sauce)
Catalonia's smoky, nutty sauce of roasted red peppers, tomatoes, almonds, garlic and paprika.
Creamy Cashew "Cheese" Sauce
A silky, cheesy, dairy-free sauce of cashews, nutritional yeast, garlic and lemon, for pasta, bakes and dipping.
Homemade Hummus with Toasted Cumin
Silky, lemony hummus made with tahini, a little garlic and toasted cumin: far fresher than shop-bought, and ready in minutes.
Lemon and Tahini Dressing
A creamy, nutty, all-purpose dressing of tahini, lemon and garlic, for salads, bowls and roasted vegetables.
Classic French Vinaigrette
The simplest, most useful dressing of all: good olive oil, vinegar, Dijon mustard and a little shallot.
Miso and Ginger Dressing
A savoury, gingery Japanese-style dressing of miso, sesame, rice vinegar and fresh ginger.
Green Goddess Herb Dressing
A creamy, vivid green dressing packed with fresh herbs, avocado, yoghurt and lemon.
Turmeric and Apple Cider Vinegar Dressing
A golden, tangy dressing of turmeric, apple cider vinegar, ginger, black pepper and olive oil.
Bitter Herb and Orange Dressing
A bright, bittersweet "digestive" dressing of orange, olive oil, mustard and a few drops of herbal bitters.
Avocado and Lime Dressing
A creamy, zesty dressing of avocado, lime, coriander and a little chilli, for salads, tacos and bowls.
Dark Chocolate and Avocado Mousse
A silky, rich chocolate mousse made with avocado, raw cacao and a little maple syrup or stevia. No one will guess the secret.
Baked Apples with Cinnamon, Oats and Walnuts
A cosy, old-fashioned pudding of apples baked with a crumbly filling of oats, walnuts, dates and warming spices.
Berry and Coconut Chia Pots
Layered pots of creamy coconut chia pudding and a quick, jammy berry compote.
Rhubarb and Ginger Crumble with Oat and Almond Topping
A classic British pudding of tart spring rhubarb and stem ginger under a golden, nutty oat and almond crumble.
Chocolate Bliss Balls
Rich, fudgy little balls of hazelnuts, dates, raw cacao and coconut: no baking, no refined sugar, and ready in minutes.
Golden Linseed Loaf
A moist, nutty, almost carb-free loaf made mainly from golden linseed (flaxseed): high in fibre, protein and omega-3.
Buckwheat and Chia Bread
A yeast-free, naturally fermented loaf made from whole buckwheat groats and chia seeds. Just four ingredients.
Seeded Nut and Oat Loaf
A dense, crunchy, no-knead loaf of oats, nuts and seeds, held together with psyllium: no flour, yeast or kneading needed.
Millet and Sorghum Rotis
Soft, rustic Indian flatbreads made from two ancient, naturally gluten-free grains, perfect for scooping up curries and dals.
Homemade Milk Kefir
A tangy, drinkable cultured milk teeming with friendly bacteria and yeasts. Once you have the grains, it costs no more than the milk.
Homemade Live Yoghurt
Thick, creamy live yoghurt made with cow's or goat's milk and a reusable heirloom culture, for a fraction of the price of shop-bought.
Sparkling Water Kefir
A light, lightly fizzy, dairy-free probiotic drink made with water kefir grains, flavoured with lemon, ginger or fruit.
Homemade Kombucha
A tangy, gently sparkling fermented tea made with a SCOBY, the living "mother" culture you can keep for years.
Homemade Sauerkraut
Just cabbage and salt, transformed by time into a tangy, crunchy, living ferment that stores in the fridge for many months.
Homemade Kimchi
Korea's spicy, garlicky fermented cabbage, made with Chinese leaf, radish, ginger and chilli. It stores in the fridge for months.
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