Simon Rimmer served up tasty spicy chicken thighs with gochujang paste and cream sauce on Sunday Brunch.
The ingredients are: 500g boneless skinless chicken thighs, halved, 1 tablespoon of cornflour, 2 tablespoons of gochujang, 1 tablespoon of dark soy, 2 tablespoons of honey, 1 tablespoon of sesame oil, 2 cloves of grated garlic and 25mm piece ginger, cut into matchsticks.
For the sauce : 160ml of evaporated milk, 150ml of double cream, 50g of grated parmesan, 50g of grated gruyere and 50g of grated mozzarella.
Garnish with spring onions and sesame seeds
Serve with warm crusty bread.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes