Harissa-roasted Pepper and Tomato Soup with Kimchi Focaccia Recipe - Great British Chefs

Ingredients

• 350g of daikon radish, finely diced
• 100g of carrots, finely sliced
• 1 spring onion, finely sliced
• 100g of cabbage, finely sliced
• 80g of kosher salt
• 500ml of warm water
• 20ml of water
• 1 tsp caster sugar
• 1 tbsp of fish sauce
• 2 tbsp of gochugaru
• 1 tbsp of rice vinegar
• 3 garlic cloves
• 7g of fresh ginger, minced
• 10g of active dry yeast
• 30g of caster sugar
• 650g of Doves Farm Organic Strong White Bread Flour
• 10g of fine salt
• 50ml of extra virgin olive oil
• 400g of bell pepper, deseeded and roughly chopped
• 400g of cherry tomatoes, halved
• 3 tbsp of harissa
• 1 tsp smoked paprika
• 1 garlic bulb, sliced in half
• 700ml of chicken stock, plus extra as needed
• 250g of fresh chorizo, diced
• 1 handful of coriander leaves
• 1 tbsp of double cream