3 days ahead of baking, begin the kimchi by combining the daikon radish, carrots, spring onions and cabbage in a large mixing bowl

Dissolve the kosher salt in 500ml of warm water, then add to the vegetables. Leave them to soak for around 45 minutes

Meanwhile, prepare the gochugaru paste by mixing together the water, sugar, fish sauce, gochugaru and rice vinegar. Add in the minced garlic and ginger

Drain the vegetables, reserving the brining liquor, then add them to a bowl and coat well with the gochugaru paste

Transfer the mix to a jar, pressing down well after each handful to help remove the air bubbles and liquid. Pour a couple of tablespoons of the reserved brining liquor into the jar, then seal and leave to ferment for 3 days. After this, store in the fridge for up to 6 months

A day ahead of baking, combine the instant yeast and sugar in a large mixing bowl Whisk in the warm water then leave the yeast to activate. Once foamy, sieve in the strong white flour and salt. Mix well until there are no lumps and a wet, sticky dough forms

Use the olive oil to grease a clean bowl, then drizzle over the remaining oil. Cover with cling film and transfer to the fridge to ferment overnight

First thing the next morning, take the dough out of the fridge and, with wet hands to avoid sticking, lift the dough from the centre and fold the top and bottom underneath the dough. Cover the bowl with cling film again, and repeat the folding process every half an hour four more times

Transfer the dough to a baking tray lined with parchment paper. Use your fingers to dimple and stretch out the dough. Drizzle with olive oil and cover for another hour to rise

Towards the end of the rising time, preheat the oven to 180°C

Once the dough is ready, top generously with the daikon radish and carrot kimchi, using your fingers to dimple the dough and incorporate the kimchi juices

Bake for 25–35 minutes, until golden brown and crisp, then remove from the oven without turning it off

Add the chopped bell peppers and halved cherry tomatoes to a large baking tray. Mix in the harissa paste, smoked paprika and the olive oil. Season generously with salt and pepper, then add both halves of the garlic bulb to the tray. Roast in the oven for 25–30 minutes until the vegetables are cooked and the garlic has softened

Add all of the roasted vegetables to a large pot, and squeeze the softened garlic out of the bulb. Add in the chicken stock then bring to a simmer. Turn off the heat then, using a hand blender, blitz the mixture until smooth

Meanwhile, add the chorizo to a pan over a medium-high heat. Fry until crisp then set aside, reserving the oil

To plate, spoon a generous amount of the soup into a bowl, then top with the chorizo and picked coriander leaves. Drizzle over some of the cooking oil from the chorizo and the double cream, then top with a generous scrunch of black pepper