This extract from Special Guest by Annabel Crabb & Wendy Sharpe shows how to host friends and family without stressing out.
Korean corn cheese is a popular accompaniment to fried chicken. It makes a great hot dip for corn chips – you can use bought but I like to make extra large baked ones as they are less oily and hold lots of the cheesy goodness. Chilli sauce is optional if you like it spicy.
I’ve developed an addiction to gochujang, the fermented red chilli paste of Korea. I find myself adding it to soups for an umami bomb or fast marinades such as this. It’s increasingly found in good supermarkets as well as Asian grocery stores, but if you can’t find it, try using white miso with a dash of your favourite hot sauce in its place. For the cover image, I topped this corn with a butter mixed with chopped red chilli, chopped coriander and lemon zest and juice before adding the spring onion and sesame seeds, which makes for a delicious (but not essential) addition.