King oyster mushrooms are quite the centrepiece: relatively meaty and receptive to big flavours. Paired with a vibrant glaze spiked with sweet blackberries, tart pomegranate molasses and savoury soy sauce, every bite balances the richness with sharp, fruity acidity. But first some tangy, fresh fritters, celebrating fresh corn with an earthy base of gochujang, which works brilliantly against the lime pickle yoghurt. Creamy, crisp and the perfect treat.
