Ainsley Harriott served up a sweet and spicy Korean Gochujang and Honey Glazed Pork Skewers with a Cucumber and Kimchi Salad and Sticky Rice on Ainsley’s Fantastic Flavours.

The ingredients are: 700g pork loin or shoulder, cut into 2-3cm cubes, 250g short grain (sticky) rice, rinsed until clear, soaked for 30 minutes in cold water, drained.

For the Pork Marinade: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp oil, 4 cm piece of fresh root ginger, grated, 2 cloves of garlic, minced, 2 tsp gochujang, 2 tsp honey and juice of ½ lime.

For the Gochujang and Honey Glaze: 2 tbsp honey, 1 tbsp gochujang, 1 tbsp soy sauce, 2 tsp sesame oil and juice of ½ lime.

For the Cucumber and Kimchi Salad: 1 cucumber, deseeded, cut into ½-1cm thick slices, 150g drained Kimchi, reserving 1 tsp of the juice from the jar, 1 tbsp chopped garlic chives (or greens of 2 spring onions), plus extra to serve, 2 tsp soy sauce, 2 tsp rice vinegar, 1-2 tsp sesame oil, according to taste, pinch of Gochugaru or chilli flakes (optional) and 2 tsp toasted white sesame seeds, plus extra to serve.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.