1-2-3: Sticky Gochujang Mince Three Ways

Hello! Oh, it is good to be back in the (mould-free) kitchen.

The 1-2-3 series is officially back, with more of the one-base-many-meals cooking you've been loving recently. There's plenty of deliciousness on the horizon as we head off for our Euro Summer (and your all-access insider guide to the Greek island holiday you should absolutely be booking this season — my best-kept holiday secret destination, laid bare). There's also a little reno reality unfolding that starts right here in this edition.

So first, let me catch you up — because life has been… a lot.

We’re back in the kitchen. Sort of. We’re back in roughly 90% of a kitchen, which I’m reliably informed is the most maddening percentage there is, because that final 10% shows absolutely no intention of ever finishing. And getting even this far genuinely broke us. I want to make light of it, because that’s how I cope but while its a first world problem in the scheme of things I also don’t want to pretend it’s been easy. We’ve been unwell thanks to mould (a lingering little gift that is still hanging about, making my brain feel sluggish), decamped to stay with cosuins (where two weeks turned to four), and then moved back into a house that wasn’t finished, under what I can only describe as geological layers of dust. Builders on site every single day. Resolving personality clashes between contractors. Work deadlines and emails stacking up while I had no kitchen to actually work in. It was, in a word, relentless. And when we hit further snags, and truly bizarre “am I on reality TV” scenarios cathartic cries were had — because all this girl really wants is a house that isn't trying to kill her.

But we got on top of the mould. The kitchen is in. And I am so deeply, ridiculously relieved to be standing in my own space again that I could weep into the (beautiful, new) sink. Now we just have to wrestle that last 10% to the ground. Onwards.

And in the middle of all the chaos, the best of it all: Isla turned one. (A tiny, very censored glimpse of the birthday girl below.) Her Nonna stitched and posted a birthday crown, we threw a small party at my cousins, she grooved to Happy Birthday, was coy and charming, and then had a spectacular meltdown when the attention and pictures got overwhelming. It’s her party and she will cry if she wants to. She's walking now, toddling with a overconfident wobble, hand in the air like a flamenco dancer. I’m loving this age and getting to know her. She’s enthusiastic about everything but mostly books (“dooks”), and scrambled eggs (“yegs”), and trying to say roughly a hundred words a day — most unintelligible. She was a trooper through all of it, but also decided what we all needed in the midst of this stress and chaos was to wake up at 5am. Daily.

This is the bit I’m genuinely buzzing about. Here’s what’s landing over the next few weeks

A Greek summer. We’re spending two weeks on one of my very favourite Greek islands - a verdant, green little pocket of paradise that my sister first introduced me to, and somewhere we’re returning this year as a whole family, in her honour. There’ll be loads of Greek holiday content for everyone and a proper deep dive into this slice of heaven: What to eat and where to eat it, where to drink, and a whole stack of Greek summer recipes. So whether you’re coming with us in spirit or chasing your own euro-summer, you’ll have everything you need.

The full reno saga + THE reveal. The unplanned overnight houseguest (yes, that happened), the worktop fiasco, and a sink that now has to come out and go back in — plus the complete before-and-after of the finished kitchen. And a proper tour of my gorgeous new gear.

If you're planning your own kitchen renovation, this one's for you: I'm going to give you the real do's and don'ts. After twelve years as a private chef, I've cooked in hundreds of different kitchens: country houses, cottages, London flats, professional setups, villa kitchens, and tiny yacht cabins….so I know what works, what doesn't, and how to astutely optimise a space. I'll walk you through everything I learned the hard way in this renovation, so you can stay on top of your own project, trust your instincts, and avoid the mistakes I made. (We had wonderful contractors, lovely people, but I quickly learned that managing the project yourself, closely, is non-negotiable.)

Editions 2 & 3 of this very series landing Tuesday and Wednesday evening for paid subscribers: the Crispy Rice Salad and the Gochujang Cabbage Rolls, both built straight from this week’s base.

A quick refresher for anyone new: the whole point of the 1-2-3 series is that you cook once making one brilliant, hard-working base and/or accompaniments, then spin it into multiple completely different meals across the week — so dinner never feels like a rerun.

This month’s hero is a Sticky Gochujang Mince — sweet, spicy, deeply caramelised and genuinely addictive, paired with a Silky Sesame Tofu Sauce that’s secretly loaded with protein and comes together in a blender in five minutes flat.

Saucy, spicy, sticky mince that forms the base of multiple meals throughout the week.

Serves 10–12 • Time: 20 mins prep, 25 mins cooking

Ingredients

3 garlic cloves
1 tbsp grated ginger
¼ cup gochujang
3½ tbsp soy sauce
1½ tbsp rice vinegar
3 tbsp honey
1 tbsp sesame oil
800g chicken sausage meat removed from casings or Turkey/chicken thigh mince
500g pork mince (or more chicken sausage/thigh meat)
neutral oil

Method

1. In a bowl, combine 3 garlic cloves, 1 tbsp grated ginger, ¼ cup gochujang, 3 tbsp soy sauce, 1½ tbsp rice vinegar, 3 tbsp honey, and 1 tbsp sesame oil. Stir until smooth and set aside.

2. Heat a large stainless steel or cast-iron pan over high heat. To check if the pan is ready, flick a few drops of water onto the surface. If they dance around the pan, it’s hot enough. Reduce the heat slightly to medium-high and drizzle in a little neutral oil.

3. Add the 800g chicken sausage mince and 500g pork mince in 2 batches, spreading small pieces around the pan rather than overcrowding it (boiled mince won’t be very delicious, trust me!).

4. Cook until deeply browned on one side before turning and breaking up the mince. Continue cooking until well coloured and caramelised- this builds the best flavour so be patient. Remove the browned mince and repeat as necessary.

5. Return all the browned mince to the pan and pour in the gochujang sauce. Stir well to coat everything evenly.

6. Cook for 3–5 minutes, stirring frequently, until the sauce has reduced and completely clings to the mince. There should be very little liquid remaining and the mince should look glossy and sticky.

7. Taste and adjust if needed with a little extra soy sauce or rice vinegar. The flavour profile should be a touch acidic with sweetness from the honey, and seasoned to your preference with soy.

8. If a large amount of fat has rendered from the meat, carefully spoon some away. Alternatively, strain the mince through a sieve set over a bowl, reserving the pork fat for another use. Its great for crisping the rice, and garnishing the noodles.

9. Allow to cool before storing and using in the recipes below.

Creamy, protein rich, slightly spicy sauce for noodles, grain bowls, and vegetables.

Makes 2 Cups • Time: 5 mins prep

Ingredients

150g silken tofu
4 tbsp tahini
3 tbsp soy sauce
1 small knob ginger
250ml water
2 tbsp chilli oil or reserved pork fat

Method

1. Add 150g silken tofu, 4 tbsp tahini, 3 tbsp soy sauce, 1 small knob ginger, 200ml water, and 2 tbsp chilli oil or reserved gochujang fat to a blender.

2. Blend until completely smooth and silky.

3. Taste and adjust seasoning if needed with additional soy sauce.

4. The sauce should be pourable but creamy. Add a splash more water if needed.

5. Store in the fridge until ready to use.

Chewy noodles coated in silky sesame sauce, topped with sticky mince and a fresh crunchy salad.

Serves 3–4 • Time: 15 mins prep, 10 mins cooking

Ingredients

1/4 batch Sticky Gochujang Mince
⅓ batch Silky Sesame Tofu Sauce
4 spring onions
15g coriander leaves
125g sugar snap peas
750g frozen udon noodles
sesame seeds, for serving
extra chilli oil or reserved pork fat, for serving

Method

Prepare 4 spring onions by either thinly slicing them or slicing them lengthways into fine strips. If making curls, slice into sections and cut along the length of the spring onion into very thin strands and place them into iced water. Add the 15g coriander leaves to the same bowl of iced water to keep everything crisp and fresh.

Thinly slice 125g sugar snap peas on an angle and add them to the bowl.

Cook 3 x 250g packs frozen udon noodles according to the packet instructions. Drain well, then return them to the warm cooking pot.

Add ⅓ batch Silky Sesame Tofu Sauce to the hot noodles and toss thoroughly. The residual heat and starch from the noodles will help the sauce cling to them, creating a glossy coating.

Divide the noodles between 3–4 bowls.

Top with ⅓ batch Sticky Gochujang Mince.

Drain the spring onions, coriander, and sugar snap peas well. Toss together and pile on top of the noodles.

Finish with sesame seeds and a drizzle of extra chilli oil or warmed reserved pork fat.

Serve immediately.