Kimchi Lamb Shakshuka

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the toasted sesame oil and the rest of the kimchi flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.