Bibimbap is a Korean rice dish which is usually a mix of meat and vegetables served on plain rice and then mixed up in to a jumble to eat. I like this version which comes with lashings of a spicy sauce made principally of gochujang, an intensely flavoured fermented hot pepper paste.

A very versatile salad that takes no more than 10 minutes to throw together.

This recipe is from Ottolenghi The Cookbook, published in 2008, yet it was only recently that I tried this recipe and discovered its brilliance.