We use it to bolster our fully loaded polenta, which we top with a lively chili-tomato sauce for a burst of heat and acidity.

This recipe uses tasty boneless chicken thighs to create a perfectly crisp fried chicken, tossed in a sweet, salty and savoury shichimi hot honey sauce, and served with chunky potato wedges.

black sesame seeds, shichimi togarashi and micro (baby) purple shiso leaves, to serve Place the miso, tamari, sesame oil and 2 tablespoons of the rice wine vinegar in a large bowl and mix to combine.