Food writer & chef, Ravinder Bhogal, is making Kimchee Royals from her new cookbook, Jikoni. They are her version of patatas bravas, via Korea. Instead of salsa you have kimchi, there’s Japanese mayonnaise rather than allioli – and it’s finished off with crunchy peanuts, spring onions, sesame seeds and shards of prawn cracker. It all adds up to a lively little dish that’s feistier than the standard patatas bravas. GET THE RECIPE ►► [ Ссылка ]

INGREDIENTS
500 grams Jersey Royals, halved lengthways
30 grams butter
A few drops sesame oil
300 grams kimchi, shredded
30 milliliters tamarind concentrate
1 tablespoon light soy sauce
1 tablespoon fish sauce
8 tablespoons Kewpie mayonnaise (or regular mayonnaise doctored with a pinch of sugar and a squeeze of lime juice)
Large handful of salted roast peanuts, roughly crushed
Small handful of sesame seeds, toasted
8 spring onions, sliced
Handful of coriander leaves
Handful of broken-up spicy prawn crackers

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