Chinese cuisine frequently incorporates chilli bean paste (doubanjiang) and Sichuan pepper in its dishes for depth and heat, says Kwoklyn Wan. "The dynamic layering of flavours – spicy, tangy and ...

My new favourite thing. This recipe makes two halves per person, so you could double up – they’re very moreish. Kimchi is now available in large supermarkets; gochujang (a red-chilli paste) can be ...