Meet your new kitchen obsession, made with Ottolenghi.

It starts with a generous amount of garlic, fried until golden. Then comes our trusty gochugaru, brightened with Aleppo chilli for a sweet, fruity edge, plus cumin and coriander seeds for warmth and a little extra crunch. Tomato sits underneath it all, making everything deeper and more savoury.

Spoon it over eggs. Pile it onto rice. Stir it into soups. You know the drill. 

We think it’s rather good. We hope you do too.