Nadiya Hussain’s recipes for chicken half-moons and rice paper tteokbokki

Nadiya Hussain rice paper tteokbokki. Photograph: Kim Lightbody/The Guardian. Food and prop styling: Florence Blair. Food styling assistant: Phoebe Altman.

I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They are not always easy to find, but I love them, so I make my own.

Rice paper tteokbokki (pictured top)