Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices." – Tim Anderson

We have permission from Quadrille to share these three fantastic recipes with you from the book [coming soon]: I didn’t know that… Washington State reportedly produces almost half of the USA’s apples. Photographs by Alanna Hale. Once the onions are jammy, melt in the butter. Stir in the garlic and spice mix, and cook for a minute or two so the garlic and spices can soften into the caramelised onion. Add the tomatoes, sugar and salt, then cook for 5 minutes. Stir in the drained rice, and water and soy sauce. Put the lid on and simmer for 10 minutes over a low-medium heat. Su Scott’s intimate book shares the food and experience of a Korean mother living in Britain, and the relationship between her, her daughter and the food they eat. It’s engagingly written, and there’s much here about the importance of food and identity. The book is beautifully designed and photographed, and the recipes are a delight. Expect everything from innovative ferments (white cabbage and apple kimchi) to bold mains such as grilled clams with sweet doenjang (fermented soybean paste) vinaigrette. Soured, overripe kimchi is prized for its flavoursome tanginess that works perfectly in stir-fried dishes, usually paired with rich, fatty pork to dial down the complex, sour pungency with contrasting richness. The loud and bold flavour of kimchi is warmly supported by poached tofu that is welcomingly tender on the tongue.”Meanwhile, combine the sugar, ketchup, Worcestershire sauce, soy sauce and English mustard in a bowl. Mix well and set aside. I didn’t know that… Scraps left from cutting pasta are known as maltagliati, meaning ‘poorly cut’. Photography by Dave Brown Rice Table explores how immigration and motherhood impacted my identity as woman, using food and food memories as a medium which have been such an integral part of my journey of reconnecting to my Korean heritage. The recipes included in the book are the dishes that helped me connect the dots to rebuild my Korean identity. I wanted the recipes to carry personal meanings and stories, in hope to pass on to my daughter. Where do you find inspiration?

A book of belonging. Food as a love letter to family. Writing as delicious as the recipes." - Allan Jenkins, Observer Food Monthly Put the potato flour and cornflour in a bowl or large reusable plastic bag. Add the salted tofu cubes and coat them by tossing or shaking with the top sealed, if you’re using the bag. Let it sit for a couple of minutes. Prepare the wet batter by combining the plain flour, 30 grams of the rice flour and the cornflour. Add the water gradually to the mix and whisk to break up any lumps.

Tofu with buttered kimchi

This is an ode to the bright yellow Korean curry that my mother used to make with ready-made ottogi curry powder. Eat with kimchi. Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices."– Tim Anderson The place always felt so special to me as it was the very first time I'd experienced something entirely new," said Scott. "The strong memories of the restaurant and how it made me feel at the time stayed with me but sadly, the place no longer exists."