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Fermented Black Bean Paste Recipes
Add rich and savoury umami flavour to your cooking with a spoonful of fermented black bean paste. Pair with similarly punchy ingredients like garlic, ginger and chilli.
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King oyster katsu curry
‘Breakfast bap’ mazemen
Microwaved vegetarian tan tan curry udon
Scallop & onion yakisoba
Classic kamo nanban soba
Miso mackerel
Rarebit mac 'n' cheese
Celeriac & kale salad with sweet chilli walnuts
Celeriac soup with pancetta crumbs & paprika oil
Pan-fried chicken with apples & rosemary
Beetroot & coconut curry
Beetroot, lentil & mint salad with fried halloumi
Popeye spinach
Garlic rice
Tatties & chive scones
Celeriac steaks with tonnato sauce & pumpkin seed salsa
Quick broccoli & Cheddar soup
Spiced bean burgers with fried eggs
Beetroot soup with soured cream & chives
Banana & roasted blueberry granola breakfast pots
Mushroom soup with parmesan
Chunky leek & potato soup
The best jam doughnuts
Pappardelle with devilled tomato & aubergine sauce
Salmon, rice, quinoa & vegetable stir fry
Sweetcorn fritters with chipotle sauce
Chicken with cannellini beans & cavolo nero
Quick pickled red onions
Teriyaki pork steamed buns
Cheese & chive cornbread muffins
Corn on the cob with gochujang, salad onion & honey butter
Charred sweetcorn, avocado & feta salad
Chilli-spiced lamb chops with aubergine cream & blistered tomatoes
Blackberry, fig & melon compote
Pear & almond galettes
Poached pears with hot chocolate sauce
Dorset apple cake
Polenta breakfast bowl with smoky tomatoes & fried eggs
The best roast pork & apple sauce
The best fish pie
Layered polenta with soured cream & cheese
Speedy roasted pepper pasta with crunchy chorizo crumbs
King prawn & edamame crispy rice
Baharat chicken & chickpea filo pie
Baotini
Rhubarb & pear crumble
Potato, leek & kimchi gratin
Tuna, spinach & chargrilled vegetable calzone
Creamy tomato & aubergine rigati
Chicken, bacon & Wensleydale gratin
Freekeh with green beans, peppers & pistachios
Autumn apple & blackberry crumble
Butternut & sweet potato laksa
Coconut pancakes with cherry-lime compote