Tagliatelle with Mushrooms and Chard

“キノコとチャードのタリアテッレ”

When I began hand-rolling pasta, I found myself gravitating toward simple vegetable-based sauces rather than meat-based ones to enjoy the soft, pillowy texture of the pasta.

This comforting dish is the perfect midweek meal for crisp autumn days.

Ingredients (serves 2)

Tagliatelle   200g

Mushroom   300g(cleaned, sliced into thick cuts)

Chard   150g(cut into 5cm long)

Celery   50g(chopped finely)

Shallot   20g(chopped finely)

Garlic   1clove

Butter   30g

Parmesan cheese   2handful

Parsley   as garnish(chopped finely)

1. Cook the pasta in salted boiling water until al dente.

2. In a pan, melt the butter over medium heat and sauté the celery, shallot, and garlic until fragrant. Add the mushrooms and chard, cooking until softened.

3. Once the pasta is cooked, use tongs to transfer it directly into the pan with the mushrooms, reserving a small amount of pasta water.

4. Stir continuously to thicken the sauce. If it becomes too dry, gradually add the reserved pasta water, a little at a time. Stir in the cheese until fully emulsified. Serve immediately, garnished with parsley and additional cheese on top.

Spring Onion Broccoli Pajeon

“ネギとブロッコリのパジョン”

Jeon is a Korean savoury pancake, and Pajeon is the version made with green onions.

I often make this as a side dish when cooking Korean food because it’s easy and versatile. You can freestyle it with other ingredients like vegetables, mushrooms, seafood, kimchi, or even with cheese—the possibilities are endless!

It’s served with a tangy soy dipping sauce, where flavourful onions and chilli add a nice kick to the dish.

Ingredients (serves 2)

Spring onion   50g

Tenderstem broccoli   150g (Slice in halves lengthwise)

Sesame oil

Batter

Palin flour   100g

Cornstarch   6tbsp

Egg   1

Water   200ml

Salt   a pinch

Dipping sauce

Sesame   2tbsp

Soy sauce   3tbsp

Rice vinegar   3tbsp

Sugar   2tsp

Sesame oil   1tsp

Chopped chive   1tbsp(chopped)

Chopped onion   2tbsp(diced)

Red chilli   to taste

1. Mix the batter ingredients and let it sit for 30 minutes.

2. Combine the ingredients for the dipping sauce and set aside.

3. Heat 2 tbsp of sesame oil in a pan. Coat the vegetables with the batter and cook over low heat with the lid on.

4. When the bottom of the pancake turns golden, flip it over and pour 1 tbsp of sesame oil around the edge. Cook until crisp and golden.

5. Cut into bite-sized pieces and serve hot with the dipping sauce.

Mussel Steamed Rice and Quick Kimchi

“ムール貝の炊き込みご飯と即席キムチ”

Today's meal is inspired by Korean cook Yeon Joung Kim's mussel steamed rice recipe. I've adapted her authentic Korean dish into a version that can be made using pretty available ingredients from London supermarkets.

This dish features rice cooked simply in a flavourful mussel broth, accompanied by quick kimchi-style pickles that make it delightfully moreish. Like many, I'm a big fan of kimchi but often feel too impatient to ferment it the traditional way. This quick and casual recipe is my solution, allowing you to improvise with whatever vegetables and time you have on hand. I’d guess the marinade could work well with most salad vegetables, so feel free to get creative!

I've included kombu seaweed to enhance the umami, but it can be omitted if unavailable.

For more Korean-inspired dishes;

Leek and squid fritter with Korean Pajeon sauce

Spring Onion Broccoli Pajeon

For Mussel Steamed Rice (serves 2)

Japanese rice   200g

Fresh mussels   300g

Sake   100ml

Kombu seaweed   3cm x 7cm sized sheet

For Quick Kimchi

Curly Kale   80g

Turnip or radish   300g

Chive   20g

For Kimchi marinade (A)

Salt   1/2tbs

Sugar   1/2tbs

Water   2tbs

For Kimchi marinade (B)

Koran chili powder  2tbsp

Sugar   2tsp

Fish sauce   1/2tbsp

Rice vinegar   1/2tbsp

Grated garlic   1/2tbsp

Kombu seaweed   3cm x 7cm sized sheet

1. Prepare the kimchi. Wash the kale and radish thoroughly. Tear the kale into bite-sized leaves from the stalk, and chop the removed stalks into small pieces. Peel the turnip and cut both the turnip and radish into bite-sized pieces.

2. Make the kimchi marinade (A). Mix the kale, turnip, and radish with the marinade and leave for 30 minutes. After 30 minutes, massage the vegetables and drain off the liquid.

3. Make the kimchi marinade (B). Combine the ingredients for marinade (B) and coat the cured vegetables and chopped chives thoroughly. Let it marinate for a while.

4. Soak the rice. Soak the rice in plenty of water for 30 minutes. Meanwhile, steam the mussels. In a saucepan with a lid, cook the mussels and sake over high heat. Remove from the heat once all the mussels have opened.

5. Cook the rice. Rinse the soaked rice and place it in a lidded saucepan with kombu, 200ml of the mussel cooking juice, and 100ml of water. Cook the rice over high heat. Once it begins to boil, reduce the heat to medium and cook with the lid on for 5 minutes.

6. Add the steamed mussels on top of the rice and cover with the lid. Cook for another 3 minutes. When the rice is fully cooked and begins to make a crackling sound at the bottom of the pan, remove from the heat and let it steam with the lid on for 5 minutes.