Korean drumsticks, sweet and sour clams

1 Trim the knuckles off the drumsticks with a heavy knife – this is optional but it makes them daintier – then put them into a plastic bag along with the gochujang paste and a little sunflower oil.

2 Squash everything together and leave in the fridge for 3-4 hours.

3 Set the oven to 185 degrees (gas mark4/5), then put the drumsticks on a roasting tray and cook for 30 minutes, turning once during cooking.

4 When the chicken is done, put the rest of the ingredients into a pot, cover and cook for 2-3 minutes over a very high heat until the clams open.

5 Serve immediately over the drumsticks making sure you get every bit of juice from the pot.