Kimchi noodles

2 onions
ginger
sesame seeds
1 courgette
3 garlic cloves
1 pack kimchi
2 green onions
gochujang
2 packs instant udon

Slice the onions and fry them in sesame oil with the minced ginger. When they are translucent, add the sesame seeds. When the seeds start to pop, add the sliced courgette and the garlic. Once the courgette gets some colour, add the kimchi, green onions, a spoonful of gochujang and a splash of water. Put the noodles in a colander and pour over them a kettleful of boiled water, just to soften them up. Then add to the kimchi and toss to combine. Garnish with green onion tops and sesame seeds.

Onion cream

3 onions
1 head garlic
neutral oil

Rub the onions with a bit of oil and bake them in their skins for 45 minutes in a hot oven, adding the garlic for the last 30 minutes. The onion skins should be dark and the insides very soft. Let them cool and then peel, dropping the flesh into a blender. Add a pinch of salt and oil to make a ratio of 4 g cooked onion to 3 g oil. Blitz on highest speed for a full four minutes.

Credit to ChefSteps

Squash risotto

Half a kabocha
2.5 cups arborio
4 small beets
1 onion
thumb of ginger
3 sheets kombu
3 cloves garlic
1 tablespoon miso
2 tablespoons tahini
balsamic

Seed the kabocha and cut it in wedges, then oil and roast until tender. Peel the skin and reserve the flesh. Simmer the kombu for 10 minutes, turn off the heat and let it infuse for another 30 minutes. Cut the beets into big chunks, dress with vinegar and black pepper, and let them marinate. Sweat the onion and ginger, then add the garlic and the rice. Stir until the rice goes translucent, then start ladling in the dashi, adding enough to cover the rice completely. When it is absorbed down to the top of the rice, stir the miso into the rice before adding enough dashi to cover the rice again. When the rice is al dente, stir in the tahini and squash and season with salt. Serve in a bowl with the beets piled on top.