Judy Joo served up a tasty macaroni and cheese with Kimchi on Saturday Kitchen.

The ingredients are: 350g dried macaroni, 75g unsalted butter, 20g plain flour, 150ml full-fat milk, 400g mixed cheeses (blue, goat’s, cheddar, Parmesan), grated, 450ml double cream and 250g kimchi, roughly chopped.

For the crust: 50g butter, 100g panko breadcrumbs and 2 tbsp roughly chopped flat leaf parsley.

See recipes by Judy in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.