A cheesy, vegetable bake packed with kimchi-style seasoning, and a crisp-topped, earthy pie set off by the tart sweetness of pomegranate
I love slow-cooked one-pot dishes – the flexibility of a few minutes’ chopping, and then at least an hour of free time before dinner. While this mushroom pie was in the oven, I used that spare hour to paint a wall and then had something excellent to eat after my exertions. One of my favourite things to do with leftover bread is to make a bread-and-butter pudding, whether sweet or savoury. In this lovely cheddar kimchi cobbler, you slow-cook fennel, leeks and onion, flavoured with ginger, garlic, sesame oil and Korean red pepper flakes, stir through spring greens, then top with a rich, savoury custard, cheese and bread, which crisps up beautifully in the oven.