She started cobbling together the ingredients for this dish without really thinking about what she was doing, and felt a “moment of euphoria” when it all came together. Place the onion and milk in a food processor and blend until smooth. Stir in the garlic powder and salt. Pour over the tenderised pork and refrigerate for 30 minutes.

The synopsis says: “A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the memories of flavours and textures that she hopes to pass on to her daughter. Heat the vegetable oil in a heavy-based, lidded saucepan over a low heat. Add the onions, a good pinch of salt and sauté gently, stirring frequently, for about 10-15 minutes. The onions should be floppy and beautifully caramelised, with the edges catching a little colour. If you feel it is cooking too fast, add a tiny splash of water.

The thing I really wanted to recreate and eat was bone broth," she says, lighting up at the memory.

Rice Table explores how immigration and motherhood impacted my identity as woman, using food and food memories as a medium which have been such an integral part of my journey of reconnecting to my Korean heritage. The recipes included in the book are the dishes that helped me connect the dots to rebuild my Korean identity. I wanted the recipes to carry personal meanings and stories, in hope to pass on to my daughter. Where do you find inspiration? When I think about my childhood, there’s this powerful moment of smell,” says Scott. “There’s this one specific memory of my father sourcing the good meat bones, and my mother preparing the broth for days on end.Born in Kenya to Indian parents, Ravinder Bhogal – food writer and chef/owner of restaurant Jikoni – developed an early love of vegetables from her grandfather’s “Edenic” allotment and marveling at the produce of local women growers. This lively and engaging vegetarian book shares that love and revels in Bhogal’s belief that “vegetables are the soul of the kitchen… [offering] endless opportunities for play.” The recipes deliver on that: hot and sour sweetcorn risotto with lime leaf butter and mango and ‘golden coin’ curry are among the many that insist on being made. Bhogal moved to multicultural London at an early age, and everything about Comfort and Joy reflects the richness of her heritage and experience (turn to pxx for my interview with her to learn more). You won’t find much that you can easily categorise, but if you like the idea of modern, inventive and cross-cultural recipes, written with warmth and love, there’s no-one doing it quite like Bhogal. To prepare the rhubarb, cut the stalks into 5cm-long batons, then halve each one lengthways to cut it into thin strips. Transfer the stripped rhubarb into a sterilised, heatproof jar or container. Scott encourages readers to make her recipes their own by adjusting to taste, especially when it comes to saltiness and level of chilli heat. Reduce the heat. Combine the water and potato flour to make a slurry, then gradually add to the sauce (about two thirds of it to start with) until it is shiny and the consistency of clear honey. You may not need all the slurry.

Recipe I can’t wait to make Chestnut flour maltagliati (see Pasta Masterclass review) with porcini sauce. I didn’t know that… Lime leaf salt would have quite such a transformative effect on a tomato salad. Photographs by Kristin Perers Soured, overripe kimchi is prized for its flavoursome tanginess that works perfectly in stir-fried dishes, usually paired with rich, fatty pork to dial down the complex, sour pungency with contrasting richness. The loud and bold flavour of kimchi is warmly supported by poached tofu that is welcomingly tender on the tongue.” Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for five minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelise the kimchi, rather to soften it slowly in luscious fat. She used food as a way to reconnect with her homeland, but suggests its importance isn’t uniquely Korean.Cheese expert Emma Young uses her experience as maker, judge and cheesemonger to create a flavour-led guide to everything from reblochon to caerphilly. The ‘wheel’ refers to the six chapters at the heart of the book: Fresh, Bloomy Rind, Washed Rind, Blue, Soft, Semi Hard, into which over 100 cheeses are allotted based on their dominant character. There are notes about tasting, pairing, origins and creating cheeseboards. Remove the pork from the fridge. Scrape off as much of the marinade as possible and pat the meat dry with kitchen paper. Have three shallow, rimmed plates or trays ready: one filled with the flour, one with the egg and one with the panko breadcrumbs. Spray the breadcrumbs with a little water to moisten. Scott calls it a “hard” and “lonely” experience, but says it was “very rewarding, because you come out the other side knowing exactly who you are”.