If you’ve been itching to break out the frankfurters, Spam, processed cheese slices and generally All The Good Things, then – yay. Here’s your golden opportunity. Called budae jjigae in Korea, this unlikely dish first surfaced after the Korean War when many foods were scarce and people made do with what they could find…

Salty, cheesy, olive-y, and begging for a drink in hand – this savoury loaf has serious aperitivo energy. It’s French-ish (cake salé, if we’re being fancy), endlessly riffable, and one of those recipes that reliably makes you look like a total genius with very little effort. Think of it as a cross between a quick bread and a giant, warm antipasto selection….