COMFORTING KIMCHI

To get us through the bleakest months, the chef Ryan Riley shares a recipe from his collection of favourites for winter warmth. Today it's kimchi salmon with ginger greens

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There are days when all I want is comfort.

Something rich, slow-cooked, dripping with indulgence, ideally served in a country pub with a dog and a fire. And then there are days when I want to feel good. Lighter, brighter, like I've done something kind for myself. On these days, I reach for ingredients like kimchi, which is known for its gut-loving benefits, but also for the punchy, fermented flavour it brings to the table.

Here, it’s diced fine and stirred into a quick marinade with sesame oil, lime zest and juice, and a pinch of white pepper. The salmon goes in next, turning gently in that tangy mix while the oven heats and the greens. You can use pak choi or spring greens, which are tossed in ginger, garlic, soy and oil until glossy.