Roasted Mushroom Broth and Mushroom Dumplings

Preheat the oven to 180 degrees.

Cut the onions into wedges leaving the skin on and add to a baking tray.

Put the garlic cloves in their skins into the tray and sprinkle with salt and pepper. It's best to nestle the garlic under the mushrooms so they don't burn. Lay the whole mushrooms in the baking tray stems up.

Drizzle with oil and then roast in the oven for 30 minutes.

Remove the tray from the oven and add everything into a medium sized saucepan with 1.2 l water.

Add in the sliced ginger, bay leaves, and chilli flakes.

Bring to the boil and simmer over low heat for 20 minutes until rich and dark and delicious. Taste and add more salt or pepper if needed.

Strain and set aside.

Using tongs squeeze excess liquid from the mushrooms. Roughly Chop the mushrooms and set aside.

In a food processor add the cooked mushrooms with the roasted onion and garlic (making sure to remove the skins!)

Add in the ginger slices but discard the bay and star anise.

Add a pinch of salt and pepper and roughly blitz to form a rough paste.

Taste and adjust seasoning, adding more salt and pepper if needed.

Using dumpling wrappers, take 1 generous teaspoonful of mushroom paste and form a dumpling, making sure it is well sealed.

Lay dumplings flat on a plate.

Bring a big pot of salted water to the boil.

Cook the dumplings in batches of 8 for a few minutes or until they rise to the surface.

Using a slotted spoon, remove dumplings from the water and divide into 4 bowls.

Bring the mushroom broth back up to the boil and ladle over the dumplings.

Top with kimchi and sesame oil. Feel free to add green vegetables or noodles!