Korean Barbecue-style Chicken, Peppers, Carrots and Spinach

‘If you haven’t cooked Korean food before, don’t be intimidated by the Korean red pepper paste (gochujang) – it’s available in larger supermarkets. For fermented soybean paste (doenjang), which is like miso paste’s assertive cousin, you will need to go online or to a specialist supermarket, or use ordinary miso instead.’

Hands-on time 15min, plus resting. Cooking time 1hr. Serves 4

 3 carrots, thickly sliced

 2 red peppers, deseeded and

thickly sliced

 125g shiitake mushrooms

 3tbsp sesame oil

 2tsp gochujang (Korean red

pepper paste)

 1 heaped tsp doenjang (Korean fermented soybean paste), or miso paste 1kg mixed bone-in skin-on chicken thighs and drumsticks 3-4 big handfuls spinach Cooked white rice, to serve

1 Preheat oven to 190°C (170°C fan) mark 5.

2 Tip the carrots, peppers, shiitake mushrooms and 1tbsp sesame oil into a roasting tin big enough to hold everything in one layer.

3 In a large bowl, mix the remaining 2tbsp sesame oil, the gochujang and doenjang/ miso, then add chicken pieces and coat thoroughly. Lay them over the vegetables, then transfer the tin to the oven and roast for 1hr, until the skin is burnished and crispy and the chicken is cooked through.

4 Take the tin out of the oven and add the spinach leaves, squashing them around the vegetables with a wooden spoon until they wilt. Rest for 5-10min, then serve with white rice. PER SERVING 595cals, 48g protein, 40g fat (10g saturates), 9g carbs (8g total sugars), 5g fibre